Time: 35 min.
Complexity: easily
Servings: 4

Stuffed sweet onions, filled with vegetables and gooey cheddar, are a wonderful side dish for any meat dish. They look impressive and festive, and the flavor is incredible! For this recipe, you'll need large onions and finely chopped vegetables for the filling. Sandra Lee used a store-bought frozen mix of carrots, corn, and green peas. But you can experiment with other vegetables, too.

Ingredients:

• 4 large sweet onions, peeled
• 2 cups frozen mixed vegetables (carrots, bell peppers, peas, and corn), thawed
• 2 tablespoons dried herbs, such as basil, thyme, or oregano
• 0.5 cups grated cheddar
• 4 tbsp butter, cut into pieces

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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sweet onion, carrot, peas, cheddar cheese, basil

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Preparation:

Step 1
• Preheat an outdoor grill to medium heat or oven to 200°C.
Step 2
• Cut off the top third of each onion and set it aside. Make a cross-shaped cut down the inside 2/3 of each onion. Use a spoon to scoop out the inside of the onion to create bowls. Finely dice the inside of the onion and set it aside.
Step 3
• In a medium bowl, combine the mixed vegetables, diced onion, dried herbs, and cheese. Divide the mixture evenly among each onion bowl. Top with 1 tablespoon of butter.
Step 4
• Cover the onion bowls with the cut-off "lids." Wrap in two layers of foil and place on the grill or in the oven preheated to 200°C (400°F). Grill or bake the stuffed onions for 20–25 minutes, or until the onions are soft.

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