Humble onions take center-stage in this fast-fix side dish. Stir the filling together a day ahead to make this recipe come together in a snap.
Ingredients
- 3 medium-sized red onions, peeled and halved
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon apple cider vinegar
- ½ cup gorgonzola
- ½ cup panko
- ¼ cup softened unsalted butter
- 1 teaspoon fresh thyme, plus additional, for garnish
- Honey, to serve
Instructions
Preheat oven to 375°. Drizzle half of olive oil on a rimmed baking sheet, rubbing to coat. Using a small spoon, pry out 2 or 3 of the innermost layers from each onion to create a small well in the cut side of each onion. If needed, trim opposite side of onions so they sit flat on baking sheet. Place onions on baking sheet, cut side up. Drizzle with remaining olive oil; sprinkle with salt and pepper. Turn onions cut side down, and place in oven. Bake 25 minutes until slightly tender. Turn onions cut side up; drizzle cut sides with vinegar.
Meanwhile, stir together gorgonzola, panko, butter and thyme. Remove onions from oven; spoon about 1 heaping tablespoon into each onion half. Return to oven, and bake until topping is golden brown, about 15 minutes. Drizzle with honey, and sprinkle with thyme, if desired.
