This rich and comforting side dish transforms whole onions into a creamy, cheesy, and indulgent bake. It’s perfect for holidays, potlucks, or a cozy dinner alongside roasted meats.
Prep Time: 25 minutes | Cook Time: 1 hour 15 minutes | Serves: 6
Ingredients
· 4 large yellow or sweet onions (about 3–3.5 inches in diameter)
· 2 tbsp olive oil or melted butter
· Salt and black pepper to taste
· 8 oz (225g) cream cheese, softened
· 1 cup sour cream
· 1 ½ cups shredded sharp cheddar cheese, divided
· 1 cup shredded Gruyère or Monterey Jack cheese, divided
· 6 slices cooked bacon, chopped (optional)
· 2 cloves garlic, minced
· ½ tsp smoked paprika or onion powder
· ¼ cup grated Parmesan cheese
· ¼ cup breadcrumbs (panko or regular)
· Fresh chives or parsley, chopped (for garnish)
Instructions
Prep the onions: Preheat oven to 375°F (190°C). Peel onions and slice about ½ inch off the top and bottom so they sit flat. Use a melon baller or small spoon to carefully scoop out the center of each onion, leaving a ½-inch thick shell. (Reserve the scooped onion for filling.) Lightly brush onions with oil, season with salt and pepper, and place in a baking dish.
Par-bake onions: Cover dish with foil and bake for 25–30 minutes, until onions are just tender but still hold their shape. Let cool slightly.
Make the filling: While onions bake, finely chop the reserved onion centers. In a skillet over medium heat, sauté chopped onion in 1 tbsp oil until soft and golden (about 8–10 minutes). Add garlic and cook 1 minute more. Let cool slightly.
Combine filling: In a bowl, mix softened cream cheese, sour cream, 1 cup cheddar, ¾ cup Gruyère, cooked onion/garlic mixture, bacon (if using), paprika, salt, and pepper.
Stuff onions: Spoon filling evenly into par-baked onion shells. Return to baking dish.
Add topping: In a small bowl, combine remaining ½ cup cheddar, ¼ cup Gruyère, Parmesan, and breadcrumbs. Sprinkle over stuffed onions.
Bake: Bake uncovered for 30–35 minutes, until topping is golden brown and filling is bubbly.
Garnish and serve: Let cool 5–10 minutes before serving. Garnish with fresh herbs.
Tips for Success
· Onion choice: Sweet onions (Vidalia, Walla Walla) yield a milder flavor, yellow onions offer more bite.
· Make ahead: Prep onions and filling a day ahead; assemble and bake just before serving.
· Vegetarian version: Omit bacon and add ½ cup sautéed mushrooms or spinach to the filling.
· For extra creaminess: Stir ¼ cup heavy cream or a spoonful of mayonnaise into the filling mix.
Serve this decadent, melty casserole as a show-stopping side with roast chicken, steak, or ham. The onions become sweet and tender, making a perfect vessel for the rich, cheesy filling.