Creamy Roasted Red Onions are an amazing side dish for holiday meals and family get togethers. Red Onions are oven roasted and stuffed with a creamy onion filling and topped with a crunchy panko and bacon topping.
Creamy Roasted Red Onions ~ Easy Side Dish
If you are looking for something new to change up the same old side dish routine, these stuffed onions are just the ticket. With a rich and creamy filling and crunchy bacon and bread crumb topping, it's an irresistible combination.
Ingredients Needed:
- Red Onions
- Olive Oil
- Kosher Salt
- Cream Cheese
- Sour Cream
- Herbs de Provence
- Fresh Garlic
- Panko Bread Crumbs
- Butter
- Cooked Bacon
- Parsley
How to Make Roasted Red Onions:
- Peel the onions, trimming the root ends so they will set upright. Cut about ½ inch from the tops.
- Drizzle olive oil over onions and rub it all over. Season with ¼ teaspoon salt.
Bake for 50 minutes. Remove from oven and allow to cool slightly. - Gently remove the centers of the onions leaving a shell (I left 2 to 3 layers).
Return a slice of the center to each to form a bottom. - Coarsely chop onion centers.
In a bowl combine cream cheese, sour cream, salt, herbs de Provence, garlic and chopped onions. - Spoon filling into shells.
- In a small bowl combine Panko, butter, bacon and parsley and spoon carefully over stuffed onions.
- Bake for 20 minutes or until filling is heated through and bread crumbs just start to brown.
This is the kind of side dish that will steal the whole show. If you like onions, this is going to knock your socks off.
Add these stuffed onions to your holiday menu or next cookout. These creamy roasted red onions are a delicious compliment to everything from grilled steaks to a Thanksgiving turkey.
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Creamy Roasted Red Onions
Red Onions are oven roasted and stuffed with a creamy onion filling and topped with a crunchy panko and bacon topping.
Ingredients
For the Onions
- 4 medium-sized red onions
- 1 tablespoon olive oil
- ¼ teaspoon salt
For the Filling
- 3 oz cream cheese, softened
- ¼ cup sour cream
- 1 teaspoon salt
- 1 teaspoon herbs de Provence
- ½ teaspoon grated or minced garlic
For Topping
- ½ cup Panko bread crumbs
- 1 tablespoon butter, melted
- 2 slices bacon, cooked and crumbled
- 1 tablespoon fresh parsley, chopped fine
Instructions
- Preheat oven to 400°.
Peel the onions. Trim the root ends so they will set upright and cut about ½ inch from the tops. Drizzle olive oil over onions and rub it all over. Season with ¼ teaspoon salt. - Bake for 50 minutes. Remove from oven and allow to cool slightly.
- Gently remove the centers of the onions leaving a shell (I left 2 to 3 layers).
- Return a slice of the center to each to form a bottom.
- Coarsely chop onion centers.
- In a bowl combine cream cheese, sour cream, salt, herbs de Provence, garlic and chopped onions.
- Spoon filling into shells.
- In a small bowl combine Panko, butter, bacon and parsley.
- Spoon carefully over stuffed onions.
- Bake for 20 minutes or until filling is heated through and bread crumbs just start to brown.
- Serve immediately.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 282Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 954mgCarbohydrates: 22gFiber: 2gSugar: 7gProtein: 7g
Nutritional calculations are estimated and may not be accurate.
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