Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
4 medium Vidalia onions (or other sweet onion)
4 slices bacon, medium chopped
2 garlic cloves, sliced
3 tablespoons (45 ml) pine nuts
2 cups (480 ml) arugula
½ cup (120 ml) breadcrumbs
½ cup (120 ml) crumbled blue cheese
2 tablespoons (30 ml) fresh thyme, chopped
2 tablespoons (30 ml) olive oil to season and sauté
Salt and pepper
Special equipment:
Baking tray
Method:
Turn on half of the barbeque to medium heat or 350 F (175 C).
Cut a ½-inch slice off the top of each onion and discard.
Scoop out the inside of each onion, leaving a ¼ -inch wall of onion, rub the onions with olive oil and season with salt and pepper.
Heat a skillet on the stove.
Add bacon and cook.
Add garlic and thyme, cook for 2 minutes.
Add arugula and pine nuts, cook for 2 minutes until wilted.
Add breadcrumbs, the blue cheese turn heat to low.
Mix until the components are completely incorporated and not sticking to the pan.
Divide mixture between the hollowed-out onions and top with the remaining blue cheese.
Place each stuffed onion in the center of a baking sheet and place on the unlit side of the barbeque.
Cook for 40 minutes with the lid closed using indirect heat or until an internal temperature of 140 F (60 C).
Remove from barbeque serve warm.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.