This wonderful appetizer pairs the crisp onion with the creamy goat cheese. It just melts in your mouth!
8 medium onions, peeled and whole
1/2 cup soft chevre
1/4 cup Greek manouri or ricotta salad, crumbled
2 tsp dried thyme
2-3 tbs olive oil
salt & freshly ground black pepper to taste
Preheat the oven to 375° F.
Using a sharp knife, cut a little bit off the crown of the onion, so that the top is flat, which will make it easier to core.
Using a grapefruit knife or a potato peeler, carefully scrape out as much of the core of the onion as possible without tearing it. Save the cores for another use.
Bring a pot of lightly salted water to a rolling boil and blanch the onions for about two minutes, just to soften. Remove, drain, and cool.
Combine the cheeses, thyme, and pepper in a bowl and mash with a fork. Adjust seasoning with a little salt.
Toss with 1 tbs olive oil. , and using the remaining olive oil, lightly oil a shallow baking pan large enough to fit the onions.
Fill each onion with about 2 tbs of the cheese mixture, mounding it slightly over the top.
Bake the onions in the upper half of the oven for about 25 minutes, or until the onions are tender and the cheese nicely browned.
Remove and serve either hot or at room temperature.