Creamy Roasted Red Onions

By: Milisa Armstrong

  • Yield: 4 onions (4 Servings)
  • Cuisine: American
  • Course: Side Dish



For the Onions

  • 4 medium-sized red onions
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

For the Filling

  • 3 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon herbs de Provence
  • 1/2 teaspoon garlic, grated or minced

For the Topping

  • 1/2 cup Panko bread crumbs
  • 1 tablespoon butter, melted
  • 2 slices bacon, cooked and crumbled
  • 1 tablespoon fresh parsley, chopped fine


  1. Preheat oven to 400°F
  2. Peel the onions. Trim the root ends so they will set upright and cut about 1/2 inch from the tops. Drizzle olive oil over onions and rub it all over. Season with 1/4 teaspoon salt.
  3. Bake for 50 minutes. Remove from oven and allow to cool slightly.
  4. Gently remove the centers of the onions leaving a shell (I left 2 to 3 layers).
  5. Return a slice of the center to each to form a bottom.
  6. Coarsely chop onion centers.
  7. In a bowl combine cream cheese, sour cream, salt, herbs de Provence, garlic and chopped onions.
  8. Spoon filling into shells.
  9. In a small bowl combine Panko, butter, bacon and parsley.
  10. Spoon carefully over stuffed onions.
  11. Bake for 20 minutes or until filling is heated through and bread crumbs just start to brown. Serve immediately.