Stuffed Onions: Kremidolmades (Cat Cora) |
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Prep Time: 20 Minutes Cook Time: 66 Minutes |
Ready In: 86 Minutes Servings: 4 |
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Ingredients:
4 medium yellow onions, unpeeled |
2 ounces olive oil |
kosher salt |
freshly ground black pepper |
1 cup cream |
8 ounces kasseri, grated, plus 4 ounces grated, for garnish |
Directions:
1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.
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