Friday, May 17, 2013

Texas Stuffed Vidalia Onions

I love onions...... !

I previously posted a recipe for Glazed Roasted Onions. It's one of my favorite Onion recipes.
Here's another favorite.

Preheat the oven to 350 degrees

Texas Stuffed Vidalia Onions:

6 un- peeled large Vidalia Onions, (remove any loose skin)
3 C Shiner Bock Beer ( this is an important ingredient for a Texas recipe)!
1/2 C Shredded Mozzarella Cheese
1/4 C Grated Parmesan Cheese
1/2 C Plain Bread Crumbs
1 4oz. can Diced Green Chiles, drained well
6 small fresh Mozzarella Balls
Salt and Pepper to taste

Place Onions in large stock pot
Cover Onions with Beer and enough Water to cover the Onions within an inch.
Bring to a rapid boil
Reduce to med - low heat and simmer for 30 minutes
Remove from heat and cool completely in the beer for 3 hours to allow them to marinate in the beer.
Drain and discard the beer
Place the Onions in a covered bowl and refrigerate overnight ( plan ahead when preparing this recipe)
Remove from the bowl and use a sharp paring knife to trim the root end of the Onions so they can stand up.
Cut a deep cavity into the top of each Onion and hollow out the center  as deep as possible without cutting through the sides and bottom.
Dice the removed Onion, set aside in a bowl
Remove the skin from the Onions

In the bowl with the diced Onion, combine:
Pepper Jack Cheese
Parmesan Cheese
Bread Crumbs
Green Chiles
Adobo Seasoning
Salt and Pepper to taste
Mix well

Place 1 cheese ball in the cavity of each Onion
Pack the Onions tightly with the diced Onion mixture
Place Onions in a 9"X13" baking dish
Bake for 30 - 45 minutes

Peace in the Kitchen!

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