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Caprial Pierce


6 servings

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Design: Luka Cvrk, Solucija.com

Roasted Onions with Herbed Cheese Stuffing


  • 6 medium-large onions, just bigger than a baseball
  • ¼ cup olive oil
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • ½ cup dry sherry
  • 3 cups diced French bread
  • 1 cup vegetable stock
  • ¼ cup diced dry-packed sun dried tomatoes
  • ½ cup grated Gouda cheese
  • ½ cup grated Parmesan cheese
  • 2 teaspoons basil
  • 1 teaspoon thyme
  • salt
  • pepper


Preheat oven to 325. Slice off the tops of the onions, but part of the bottoms off so they will sit flat and peel them. Place the onions on a rack in a roasting pan and drizzle them with the olive oil Place in the oven and bake until the unions are tender when pierced with a fork, about 1 ½ hours.

Remove the onions from the oven and cool. Pull the centers out of the onions by pushing from the bottom with your fingers and gently pulling at the other end, leaving at least three layers inside. Set aside and reserve the centers of the onions.

To prepare the stuffing, dice the reserved centers of the onions. Heat the olive oil in a medium sauté pan over high head until very hot. Add the diced onions and sauté until fragrant, about two minutes, then add garlic and sauté for about 1 minute. Add the sherry and reduce by about half, then remove the pan from heat and let cool.

Preheat the oven to 350. Place the dried bread in a large bowl. Add the onion mixture and toss together. Add enough of the stock to moisten the bread and mix well. Add the tomatoes, Gouda, Parmesan, and herbs and mix well. Season to taste with salt and pepper. Stuff each onion with a heaping ½ cup of the filling. Place the stuffed onions on the rack in the roasting pan and bake until heated through, about 20 minutes. Remove from oven and serve hot.


You can use any type of sweet yellow onion. The onions can be roasted a day ahead and refrigerated until you are ready to stuff them.


bread, gouda, onions, parmesan, stuffed


onions stuffed parmesan bread gouda