Slow Cooker Greek Stuffed Onions
4 hours Serves 4 Try this Slow Cooker Greek Stuffed Onions recipe for a meal filled with creamy cheese, sweet raisins and just a dab of heat! #STARFineFoods Ingredients: 4 Vidalia or yellow onions, peeled 1/2 cup goat cheese 1/2 cup feta cheese 2 Tbsp. STAR Original Olive Oil (mix to taste with red pepper flakes and cayenne pepper) 1 heaping tablespoon raisins 2 Tbsp. pine nuts Freshly ground black pepper Mint leaves for garnish Instructions:Slice about 1/3 off the top of each onion, then remove a small slice from the bottom so it will sit flat. Using a melon baller, carefully scrape out as much of the onion’s core without ruining the onion. Place the onions in a slow cooker, pour in 1 cup of water, cover, and cook on low for 3 hours.
In the meantime, in a medium bowl, combine the cheeses, oil, raisins, pine nuts, and black pepper; mix together with a fork; set aside.
After 3 hours, remove the cover of the slow cooker and fill each onion with 2-3 Tbsp. of the cheese mixture. Place the cover back on and continue cooking for 1 more hour, or until the cheese are melted and the onions are very tender. Spoon some liquid from the bottom of the slow cooker over the onions.
Garnish with a mint leaf, if desired. Serve right away.
Ingredients
- 4 Vidalia or yellow onions, peeled
- 1/2 cup goat cheese
- 1/2 cup feta cheese
- 2 Tbsp. STAR Original Olive Oil (mix to taste with red pepper flakes and cayenne pepper)
- 1 heaping tablespoon raisins
- 2 Tbsp. pine nuts
- Freshly ground black pepper
- Mint leaves for garnish
Instructions
Slice about 1/3 off the top of each onion, then remove a small slice from the bottom so it will sit flat. Using a melon baller, carefully scrape out as much of the onion’s core without ruining the onion. Place the onions in a slow cooker, pour in 1 cup of water, cover, and cook on low for 3 hours.
In the meantime, in a medium bowl, combine the cheeses, oil, raisins, pine nuts, and black pepper; mix together with a fork; set aside.
After 3 hours, remove the cover of the slow cooker and fill each onion with 2-3 Tbsp. of the cheese mixture. Place the cover back on and continue cooking for 1 more hour, or until the cheese are melted and the onions are very tender. Spoon some liquid from the bottom of the slow cooker over the onions.
Garnish with a mint leaf, if desired. Serve right away.
Slice about 1/3 off the top of each onion, then remove a small slice from the bottom so it will sit flat. Using a melon baller, carefully scrape out as much of the onion’s core without ruining the onion. Place the onions in a slow cooker, pour in 1 cup of water, cover, and cook on low for 3 hours.
In the meantime, in a medium bowl, combine the cheeses, oil, raisins, pine nuts, and black pepper; mix together with a fork; set aside.
After 3 hours, remove the cover of the slow cooker and fill each onion with 2-3 Tbsp. of the cheese mixture. Place the cover back on and continue cooking for 1 more hour, or until the cheese are melted and the onions are very tender. Spoon some liquid from the bottom of the slow cooker over the onions.
Garnish with a mint leaf, if desired. Serve right away.
Recipe developed by: http://www.bellyfull.net
Prep Time: 15 mins
Cook Time: 4 hours
Total Time: 4 hours 15 mins
Serves: 4
