Stuffed Vidalia Onions Topped with Mozzarella

13 Jun

The weather finally cooled off a bit today, so it was oven time again.  Hooray!  I had some lovely Vidalia onions poised to be the vessel for this delicious combination of savory and sweet goodness.  The onions were almost unbelievably sweet thanks to the combination of blanching and roasting (and being Vidalia onions, of course).  Paired with the salty, savory goodness of the ground turkey, thyme, and rosemary, this dish was a real winner.  Although any cheese would work well on top of these (the original called for goat cheese), the mozzarella was perfectly ooey-gooey and yummy.  Served atop some white rice, this was a delicious and filling meal that was quite low in fat, cholesterol, and sodium.

Stuffed Vidalia Onions Topped with Mozzarella

 Adapted from Incredible Cuisine with Chef Jean-Pierre

4 medium Vidalia onions

1 tbs. olive oil

1 lb. ground turkey

2 tbs. garlic, minced

1 tbs. fresh thyme, chopped

1/2 tbs. fresh rosemary, chopped

1 28 oz. can whole tomatoes

Kosher salt and freshly ground black pepper

5-6 oz. fresh mozzarella cheese

Preheat oven to 375º.

Slice off the top 1/8″ of the onion.  Using a melon ball cutter or spoon with sharp edges, empty the insides of the onions, leaving a 1/4″ shell.  Reserve the centers of the onions and dice.  Reserve 1/4″ of emptied onion and dice.

Poach the onion shells in hot water for approximately 15-20 minutes until tender.  Place cut side down on paper towels to drain and then transfer to a casserole dish.  Let sit in refrigerator until ready to stuff.

In a large saucepan, heat olive oil until shimmering over medium heat.  Add diced onion from above and cook, stirring frequently, until translucent and tender, about 6-8 minutes.  Add ground turkey and cook until mostly browned, stirring frequently.  Season with kosher salt and freshly cracked black pepper.  Stir in garlic, thyme, and rosemary.  Cook until fragrant, about 30 seconds.  Add the tomatoes.  Using a spatula, smash whole tomatoes into smaller pieces.  Simmer 20-25 minutes, stirring frequently and smashing tomatoes as you go.  Taste for seasonings and adjust as necessary.  Cool mixture slightly.

Remove onions from refrigerator and stuff each one with turkey/tomato mixture.  Drizzle some liquid from tomatoes over the top of stuffed tomatoes.  Top with fresh mozzarella, crumbled.

Bake 15-20 minutes until the onions are very tender and the cheese is melted and golden brown.  Serve topped with another spoonful of liquid from the tomatoes over white rice.


One Response to “Stuffed Vidalia Onions Topped with Mozzarella”


  1. Ground Turkey and Gouda Lasagna « Kelseyincleveland's Blog - June 16, 2011

    […]  The leftover chicken drippings added another layer of yummy, rich, roasted flavor to the leftover stuffing from the Vidalia onions I made the other day.  The smoked gouda cheese really put this over the […]

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