Stuffed Greek Onions
- 4 Vidalia or yellow onions, peeled
- 1 cup water
- ½ cup chèvre
- ½ cup feta cheese
- 2 tablespoons olive oil
- 2 tablespoons currants
- 1 tablespoon chopped fresh mint leaves
- 2 tablespoons pine nuts
- Freshly ground black pepper to taste
- Several sprigs fresh mint, for garnish
Instructions:
Stuffed eggplant, tomatoes, zucchini, and, in this case, onions typically make their appearance on the table for special occasions in traditional Greek homes.
- Using 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.
- While 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 to 3 tablespoons of the mixture.
- Recover and continue cooking for about 1 hour longer, or until the cheeses are melted and the onions are very tender and getting brown around 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.