Grilled Stuffed Onions

Difficulty:
1/5

 

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.