Description
Enjoy a delightful dish of baked sweet onions enhanced with rich Asiago cheese and creamy heavy cream. This recipe combines caramelized onions with the aromatic flavors of garlic and thyme, creating a perfect blend of savory and creamy textures that is sure to impress as a side or a savory snack.
Ingredients
Scale
Onions and Aromatics
- 4 large sweet onions (yellow or Vidalia onions for caramelization)
- 2 cloves garlic (minced)
- 1 tsp fresh thyme (chopped)
- 2 tbsp butter (for sautéing onions)
- to taste salt (opt for sea salt for extra flavor)
- to taste black pepper (fresh cracked)
Cheese and Cream
- 1 cup Asiago cheese (grated)
- 1/2 cup heavy cream (for creamy texture)
Instructions
- Prepare the Onions: Peel the onions and slice off the tops. Hollow out the centers slightly to create a cavity for the filling, being careful not to break the outer layers.
- Sauté Aromatics and Onions: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the hollowed onions and sauté gently, allowing them to start softening and caramelizing, for about 8-10 minutes.
- Mix Cheese and Cream: In a bowl, combine the grated Asiago cheese with the heavy cream, salt, black pepper, and chopped thyme. Stir until well incorporated to form a creamy mixture.
- Stuff the Onions: Spoon the creamy Asiago mixture into the cavities of the sautéed onions, filling them generously.
- Bake the Onions: Preheat the oven to 375°F (190°C). Place the stuffed onions in a baking dish and bake for 25-30 minutes until the onions are tender and the cheese is bubbly and slightly golden on top.
- Serve Warm: Remove from oven and allow to cool slightly before serving. This dish pairs wonderfully with grilled meats or as a savory vegetarian option.
Notes
- Use sweet onions such as Vidalia or yellow onions for the best flavor and caramelization.
- For a sharper cheese flavor, you may substitute part of the Asiago with Parmesan.
- The heavy cream can be replaced with half-and-half for a lighter dish, but the texture will be less rich.
- Ensure not to overstuff the onions so they maintain their shape while baking.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated in the oven.
