Greek-Stuffed Onions

A couple of months ago the Hubs and I decided to go vegetarian.  After much consideration I humbly request you guys call us veggie heads....just joking you can call our eating habits any thing you like.  With this decision came the realization that we would be cooking at home.  Before the life change we ate out every meal, now we only eat out once, maybe twice a week.  All this cooking at home means you guys get some great veggie head recipes that you can feed all your meat eating friends and still be considered the best host in town.   Now back to the recipe that Hubs killed tonight.  This recipe is neither low fat or easy to make, but boy-o-boy will it change your meat eating life. Do not be intimated to try this recipe.  When you are done with all your hard work you will have a meal that makes you feel like a four star chef and your eaters will kiss your feet in praise. 

First, I must give credit were credit is due.  I bought this book at Half Price Books for a whopping seven dollars.  (Tip: If you want to try a new style of cooking check out a used book store cooking section.  You can get great books for a good price.  If you don't like the food you can sell it back!) Anyway,  Mr. Paul Gayler wrote this recipe and Hubs cooked it better than he ever could. 

These stuffed onions are brimming with yummy, meat like goodness.  When I cut into this onion I though,"Well this looks like Momma's meatloaf."  Then Hubs said the same thing and we laughed as the sweet texture of meat hit our mouths. 

These sweet onions sit in a feta cheese custard that is to DIE for.  It is creamy, cheesy and just plain beautiful on the plate. 

Did I mention that the stuffing has the texture of meat?  I must confess as a veggie head I miss the texture.  Since these onions have come into our lives we are now brainstorming how to make a mock meatloaf from the o-so-perfect-not-meat mixture. 

Veggie heads don't eat many carbs that don't come in the form of pasta.  I needed bread tonight and these lovely home style biscuits happen to be hiding out in the fridge.  You MUST have a good sopping bread with this meal.  The custard is too yummy to leave on the plate.   

Greek-Stuffed Onions with Feta Cheese Custard

8 medium-sized red onions, unpeeled
3 tablespoons olive oil
3 tablespoons unsalted butter
1 onion, finely chopped
1 garlic clove, crushed
1 ounce pack of dried porcini mushrooms, soaked in water for 30 minutes and drained, finely chopped
1/3 cup sun dried tomatoes, rehydrate in olive oil for 1 hour, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano (or 1/2 teaspoon dried)
2 cups Panko bread crumbs
1 egg, lightly beaten
2 ounces feta cheese, grated
salt and ground black pepper to taste

Feta Cheese Custard
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups milk
1 1/4 cups of light cream
1 cup finely grated feta cheese
2 eggs lightly beaten
salt and pepper to taste

Directions:


Preheat the oven to 400º F. Remove a good slice off the top of each of each onion, then place in a roasting pan or oven proof dish.  Spoon a little water over each onion, then drizzle over some of the olive oil.  Cover the dish with foil and bake for 1 hour or until the onions are tender.  Remove them, leave to cool and peel.

For the stuffing, heat the remaining oil and butter in a large skillet, add the onion and garlic, and cook until softened and beginning to brown.  Add the soaked porcini,cook for 2-3 minutes, then add the tomatoes and herbs.  Finally, add the breadcrumbs.  Cook further, about 1 minute, then transfer to a bowl.  Add the beaten egg and cheese, stir until thoroughly combined, and season to taste.

Carefully remove the centers from each cooked onion.  chop the center and add to the stuffing mixture.  Fill each onion generously with the stuffing, then place in a suitable-size baking dish, leaving at least 3/4 inch gap between them.

Custard Directions:


To prepare the custard, place the butter, flour, and milk into a pan.  heat gently, whisking constantly until the sauce thickens and becomes glossy and smooth.  Reduce the heat, simmer for 1-2 minutes, then remove and cool slightly.  Add the cream and grated feta, beat in the eggs, and season to taste.  Pour the cheese custard carefully between the onions, then return the dish to the oven to bake for 20-25 minutes.  Allow to cool slightly before serving.