Before my low carb days I used to cook a dish on the bbq that was simply boiled new potatoes stuffed with Boursin cheese. They were gorgeous! Now that the carby potato is no longer welcome in my lifestyle I have been playing with an alternative and came up with onions. They hold their shape well and the flavour goes well with a strong cheese. After all, cheese and onion..a common crisp/chip flavour! The onions are a bit more fiddly to prepare but you end up with a lovely side dish. As well as a bbq side dish, I think that onions stuffed with a strong cheese would make a nice festive side dish for Thanksgiving or Christmas. Using a Stilton or Roquefort cheese in a red onion would go well with your Turkey or Nut Roast! My initial test used Boursin cheese and Roquefort. The Boursin held it’s shape better than the Roquefort, but the strong taste of the Roquefort was delicious. Flip a coin for your cheese choice Divas….
4 medium or small sized onions (white or red)
150g Boursin or other cheese
- Cut the tops and bottoms off the onions. Slice the bottoms very carefully as you want to keep the base intact…just slice enough off that the onion will stand on a plate.
- Remove the skin, place in saucepan of water and bring to the boil. Simmer until the onion is tender.
- Gently cut the onion to leave a shell. Remove the middle layers of onion. Don’t worry too much if the bottom core comes out, you can fix it by cutting layers of the onion and playing them within the onion to act as a shell. You want to get a shell of the onion, with a sturdy bottom so that the cheese cannot seep through.
- Stuff the onion case with cheese.
- Place on the bbq (or you could roast them in an oven) and cook until the bottom of the onion is golden and the cheese has melted.
- Eat and enjoy!