Follow these steps for perfect results
Onions
sweet, medium
Olive Oil
Balsamic Vinegar
Unsalted Butter
Kosher Salt
Black Pepper
freshly ground
Fresh Thyme
plus more chopped
Stilton Cheese
crumbled
Bosc Pear
small dice
Reserved Cooked Onions
finely chopped
Kosher Salt
Black Pepper
freshly ground
Preheat oven to 400 degrees.
Slice the top and bottom off of each onion to create a flat and level surface.
Peel the first few layers of the onions.
Heat olive oil and butter in a skillet until hot but not smoking.
Sprinkle each onion with salt and pepper.
Place onions top-side cut down into the pan and pour balsamic vinegar evenly between the onions.
Brown onions in pan for approximately 5 minutes.
Evenly distribute vinegar among the onions.
Turn the onions with a spatula and remove skillet from heat.
Check for tenderness by poking with a knife.
Remove onions from skillet.
Use a small spoon to scoop out a hollow cavity, leaving a rim of 1/2 to 3/4 inch.
Chop up scooped-out onions and reserve 3/4 cup.
Place 1/4 cup of chopped onions in a bowl.
Add crumbled stilton cheese and diced pear to the bowl.
Add freshly ground black pepper and a pinch of salt.
Combine the mixture.
Carefully stuff each onion with the stilton and pear stuffing.
Place two sprigs of thyme on each onion.
Return the skillet to the oven and bake for 15 minutes.
Plate onions with skillet pan juices and garnish with a sprinkling of chopped thyme.
Expert advice for the best results
Use high-quality balsamic vinegar for the best flavor.
Don't overcook the onions in the skillet, they should be tender but not mushy.
Everything you need to know before you start
15 minutes
The stuffing can be prepared ahead of time.
Arrange the stuffed onions on a platter with a drizzle of balsamic glaze.
Serve as an appetizer or side dish.
Pair with a crisp salad.
Earthy and complements the sweetness.
Discover the story behind this recipe
Celebratory dish in some European cultures.
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