Roasted vidalia onions stuffed (with bacon and cheese)

By dette

One o the lovely luxuries of summertime is the abundant harvest o sweet vidalia onions. true Vidalia onions are grown only in and around Ficalia, Georgia, about two hundred miles wet o SAvannah. They're called "sweet" onions becuase they're not as pungent as varieties grown elsewhere, and won't make you cry-unless they're tear of joy because Vidalias are so good. Since Vidalias are nice and big-some as big as softballs- I hollow them out, bakd them until tender, and then fill them with bacon and three kinds of cheese. Then I pop them under the broiler just until the cheese bubble. SErve the onions warm and start collecting all the compliments.

Ingredients

• 6 Vidalia onions
• 1/4 c. extra virgin olive oil
• 1 t. kosher salt
• 1 t. freshly ground black pepper
• 4 bacon slices, cooked, but not too crisp, and chopped
• 1 T. chopped fresh basil
• 1 T. chopped fresh parsley
• 1 t. brown sugar
• 1/4 c. (1 oz) shredded mozzarella
• 1/4 c. (1 oz) shreeded provolone
• 1/4 c. (1oz) freshly grated Parmigiano-Reggiano

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350.
Cut a thin slice from the top and bottom of each onion. Peel off the dry oter skin of the onion,. Using a paring knifre of melon baller, hollow out a 1-1 1/2" cavity in the cneter of each onion.
Brush each cavity with the olive oil, then season with the salt and pepper. Stand the onions upright in a baking dish large enough to hold them in a slingl layer Bake, uncoverd, for 1 1/2-2 hours, until the onions are brown and tender. Remove the onions and turn on the broiler.
Combine the bacon, basil, parsley, brown sugar, mozzarella, provolone, and Parmigiano-Reggiano in a bowl. Fill the cavities of the baked onions with the cheese mixture, they should overflow. Put the dish under the broiler and broil until the cheese mixture melts, 3-5 minutes. Serve hot.