I’m on a stuffed-vegetables kick. Stuffed peppers, jalapeños, and now onions. This recipe has onions filled with bacon, 3 different cheeses, and plank grilled to perfection. These onions can be great with or without steak or other meats. It’s all up to your imagination.
Wash un-peeled onions under cold water to remove any grit. Pat onions dry with paper towel. Peel away any loose onion skin. Lightly trim the tops of the onions to remove the stem. Lightly trim the root end of the onion to get rid of any roots and dirt, leave the onion relatively intact, you will be cutting it again later. So don’t remove too much as this is what holds the layers together.
Place cleaned and trimmed onions into a large stock pot filled with beer and enough water to cover the onions by 1 inch. Bring the beer–water mixture to a rolling boil; reduce the heat to medium–low and simmer onions for 30 minutes, until they are just tender.
Allow onions to cool in the beer–water mixture. (This could take a few hours so plan ahead) Drain the onions, discarding the poaching liquid. Place the onions in a bowl; cover and refrigerate for at least 1 hour, but up to 24 hours.
Use a sharp paring knife to trim the root end from each onion so that it will stand upright. Next pierce each onion at a 45° angle about 1–inch below the top of the onion. Push the paring knife into the onion until the tip reaches the center. Cut in a circular motion to hollow out the center of the onion. Make this crater as deep as possible without cutting through the base of the onion. Chop the removed onion tops and set aside. Peel the skin from the onions, then space evenly on the soaked planks and set aside.
Combine the diced, poached onion, mozzarella, parmesan cheese, panko crumbs, bacon, parsley, and Bone Dust until well mixed.
Preheat grill to medium. Place one ball of bocconcini cheese into the cavity of each onion, season with salt and pepper to taste. Mound the cheese stuffing on top of the bocconcini, pressing firmly to fill each onion snugly.
Place plank on grill and close the lid. Plank grill for 30 to 40 minutes until the onions are golden brown and the stuffing is hot and crispy. Remove from grill.
Goes best with Sleeman No. 20 Anniversary
Okay. So we have stuffed peppers, chili’s, and now onions. I think I mentioned stuffing the Sliders too. What other delicacies have you stuffed, filled, or hidden goodies in?