Ingredients
Scale
- 36 fl oz low-sodium beef stock
- 5 large Spanish onions
- 2 1/2 pounds ground meat (a blend of pork and lean beef, or just beef)
- Handful fresh thyme, stems removed and chopped
- 8 oz mild cheese like Monterey jack (about 2 cups shredded)
- Salt and pepper, to taste (about 1/2 tsp each)
- 14 fl oz whipping cream
Instructions
- Bring the stock to a boil in a large saucepan. Peel 8 onions and cook them in the stock until they soften, for approximately 15-20 minutes.
- Preheat the oven to 390°F/200°C.
- Brown the ground meat in a skillet, then drain it.
- Dice the remaining onion and mix with the thyme, cooked ground meat, and shredded cheese. Season with salt and pepper, and stir to combine.
- 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.
Notes
You may need to alter the recipe based on the the size, shape, and variety of onions you 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).
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Stovetop, Baking
- Cuisine: Comfort Food
Keywords: stuffed onions, cream, ground beef, ground pork