BACON & BLEU CHEESE STUFFED VIDALIAS
sweet onions filled with bacon and bleu cheese can be baked or grilled for a fabulous side dish
Equipment
- aluminum foil
Ingredients
- 2 large Vidalia Spanish or any sweet onion
- 3 slices bacon cooked crisp
- 3 ounces bleu cheese or gorgonzola cheese crumbles**
- 3 T butter softened
- garlic salt or garlic seasoning {I used Trader Joe’s Seasoned Garlic Salt}
- pepper
- 1 Tablespoon olive oil
Instructions
- Cut off a slice from the top and bottom of onions. Remove outer papery skin. Make a cavity in the onion using a melon baller, knife or spoon. Place each onion on a large square of aluminum foil.
- Mix butter, bacon and bleu cheese in bowl using a fork to combine ingredients together. Divide filling between onions, pressing it down into cavities. Season with garlic salt or seasoning and ground black pepper. Drizzle a little olive oil over the top and sides of onion.
- Bring all 4 corners of foil together over the top of onion leaving a lot of space so filling will stay on onion, not get on foil. Crimp the edges of foil to seal. Make sure packet is completely sealed. Packets can be refrigerated for up to 24 hours at this point.
- Place on sheet pan and bake at 400 for 1 hour or cook packets over medium high heat on grill, for 45 minutes. Grilling time will depend on your grill, size of onions, so I can’t be specific about the grilling time.
Notes
**substitute Smoked Gouda, Pepper Jack or a flavored goat cheese if desired. I don’t recommend cheddar because it would be too greasy.
these onions are wonderful without stuffing too, slice off tops and bottoms, place on foil, put a pat of butter on top and season well with salt and pepper or any seasoning you want. Drizzle with olive oil and wrap and bake or grill at 400 degrees for 45-60 minutes