Tre Stelle® Roasted Stuffed Onions with Homemade Balsamic Glaze
This recipe makes an excellent first course for vegetarians!Prep Time:
30 minutes Ready In:
1 + hour Serves:
Makes 4 servings
4 medium onions, skins on, wiped with a damp towel and cut in halves vertically 3 tbsp | 45 mL olive oil salt and pepper Balsamic Reduction 2 cups | 500 mL balsamic vinegar 1/4 cu | 60 mL granulated sugar pinch salt Topping 3/4 cup | 175 mL Tre Stelle® Traditional Ricotta Cheese pinch salt 1/2 tsp | 2 mL dried thyme 3 tbsp | 45 mL apple, skins on, finely diced
Preheat the oven to 375°F (190°C). Place onions in a medium baking dish skin side up; rub onions on all sides with olive oil, season with salt and pepper, cover and bake for 60 minutes. During last 15 minutes of baking remove from oven and carefully flip the onions so that they are cut side up; continue to bake without a cover. Balsamic Reduction: Meanwhile in a medium saucepan, combine balsamic vinegar, sugar and salt. Stir and cook over medium-high heat until mixture reduces to a third of its original volume. Remove from heat and set aside. Topping: In a medium bowl combine Ricotta Cheese, salt, thyme and apple; stir to combine. Cover and refrigerate until ready to use. Remove onions from oven; set oven temperature to broil. Place heaping teaspoonfuls of Ricotta Cheese topping onto each onion half. Drizzle with Balsamic reduction and place under broiler until cheese begins to soften – approximately 2 – 3 minutes. Remove from oven and serve. For an alternative flavour profile try drizzling remaining Balsamic reduction onto fresh strawberries, Cheese or as a salad dressing.