Recipe courtesy of Cat Cora
Stuffed Onions: Kremidolmades
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- Level: Easy
- Total: 1 hr 26 min
- Prep: 20 min
- Cook: 1 hr 6 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 599
- Total Fat
- 51 g
- Saturated Fat
- 25 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 23 g
- Cholesterol
- 120 mg
- Sodium
- 808 mg
- Level: Easy
- Total: 1 hr 26 min
- Prep: 20 min
- Cook: 1 hr 6 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 599
- Total Fat
- 51 g
- Saturated Fat
- 25 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 23 g
- Cholesterol
- 120 mg
- Sodium
- 808 mg
Ingredients
Directions
- Preheat oven to 400 degrees F.
- Slice the top off of the onions and a small part of the bottom so that it sits flat. Put onions on a baking sheet and drizzle each with olive oil. Season with salt and pepper, and place in the oven. Bake for 45 minutes to 1 hour or until the onions are tender. Remove and let cool.
- In a small saute pan over medium-high heat, reduce the cream until it coats the back of a spoon. Season with salt and pepper and set aside.
- Remove the skin from the onion and poke a small piece of the center out of the onion. Chop the small piece finely and add it into the cream. Fill the center of the onions with 8 ounces of the Kasseri and place back in the oven to reheat for 5 minutes.
- Remove the onions from the pan with a spatula and place on a serving plate. Reheat the cream slightly, about 1 minute and spoon over the onions. Top with the remaining Kasseri.
