Turn sweet onions from your garden into a succulent side dish that goes great with roasted chicken or turkey. Scoop out the center of each onion and fill with this savory mixture of cheese, herbs and olives.
Ingredients
- 6 large sweet onions, peeled
- ½ c butter or margarine
- 1 c chopped, pitted ripe olives
- ¾ c shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley
- ¼ tsp salt
- ¼ tsp poultry seasoning
- ¼ tsp rubbed sage
- dash of pepper
- paprika
Instructions
Cut a ¼-inch slice from the top and bottom of onions, reserving slices. Place onions in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and cool.
Chop reserved onion slices, sauté in butter until tender. Add olives, cheese, parsley, salt, poultry seasoning, sage, and pepper.
Scoop out center portion of each onion. Fill each onion with olive mixture, sprinkle with paprika.
Place onions in 13 x 9 x 2 inch baking dish. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 5 minutes.
