- 36 fl oz beef stock** (or about 5 cups)
- 4-8 large or extra large Spanish onions
- 2 1/2 pounds ground meat ((a blend of beef and pork, or just beef))
- handful fresh thyme (stems removed and chopped)
- 8 oz mild cheese (or about 2 cups shredded)
- Salt and Pepper (to taste)
- 14 oz whipping cream ((about or 1 1/2 cups + 2 Tablespoons))
- Bring the stock to a boil in a large saucepan. Peel most of the onions and cook them in the stock until they soften, for approximately 15-20 minutes.
- Preheat the oven to 390°F/200°C.
- Brown your ground meat in a skillet. If the meat is very fatty you may want go ahead and cook it through to get rid of some of the extra grease, then drain it.
- Dice the remaining onion and mix with thyme, cooked ground meat, and cheese. Season with salt and pepper.
- Drain the cooked onions and reserve the stock. Cut the onions in half along the equator. Place in a baking dish, scoop out the centers a bit if necessary, and fill with the meat mixture. Mix the stock with the cream and pour over the onions.
- Bake for 30-40 minutes until they take on a nice golden-yellow color and get crispy on top. Serve immediately.
*You may need to alter the recipe based on the the size, shape, and variety of your onions are going to use. We found these VERY large onions at our local HEB grocery store. They were a little larger than a softball. I ended up only using four of them for my version (8 halves).
**Vegetable or beef stock, or a blend of both.
- Category: Dinner
- Method: Stove Top and Baking
- Cuisine: Comfort Food
Keywords: stuffed onions, cream, ground beef, ground pork