1/1 Photo of Stuffed Greek Onions
4 hrs 15 mins
Nancy's Pantry's Note:
Another slow cooker recipe from my Gourmet Vegetarian Slow Cooker cookbook. This recipe recommends Vidalia onions, if you can find them, as they are a bit flatter and sweeter than yellow onions and they are perfect for stuffing. It is recommended that this dish be served with a green salad or sliced tomatoes.
My Private Note
Units: US | Metric
- 1Using a sharp knife, slice about one-third off the top of each onion, leaving a flat crown. Then remove a small slice from the bottom so it will remain upright in the slow cooker. Using a grapefruit knife or melon baller, carefully scrape out as much of the onion's core as you can without ruining the onion. Place the onions in the slow cooker insert, pour in the water, cover, and cook on low for about 3 hours, or until the onions are somewhat tender when pierced with a paring knife.
- 2While the onions are cooking, combine the cheeses, olive oil, currants, chopped mint, and pine nuts in a bowl, mix together with a fork, and add a pinch of freshly ground pepper. Remove the cover of the slow cooker and fill each onion with 2-3 tablespoons of the mixture.
- 3Re-cover and continue cooking for about 1 hour longer, or until the cheeses are melted and the onions are very tender and getting brown about the edges. Spoon any liquid in the bottom of the cooker over the onions. Garnish each onion with a sprig of fresh mint and serve either hot or at room temperature.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Stuffed Greek Onions
Serving Size: 1 (204 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 194.5
- Calories from Fat 123
- Total Fat 13.7 g
- Saturated Fat 3.9 g
- Cholesterol 16.6 mg
- Sodium 216.1 mg
- Total Carbohydrate 14.9 g
- Dietary Fiber 2.3 g
- Sugars 8.6 g
- Protein 4.6 g
The following items or measurements are not included: