ROASTED ONIONS STUFFED WITH CHEESE

Category: VEGETABLES.-ONIONS
Sub Category: APPETIZERS-MEXICAN
Serves: 4

 

	SOURCE	CANTINA
4	medium	yellow sweet onions unpeeled
1	Tbls.	cumin seeds
1/2	cup	grated asadero Manchego Monterey Jack or other good melting cheese
1	cup	grated Cotija Romano or other aged cheese
3	Tbls.	sour cream
1	Tbls.	balsamic vinegar
3	dashes	of hot-pepper sauce such as Tabasco
1/2	tsp.	salt
1/2	tsp.	freshly ground pepper

 

DIRECTIONS:

An elegant appetizer inspired by country cooking, these fragrant onions also go well as a side dish for spicy skirt steak. The richness and smooth texture of the cheese perfectly complements the sweetness and crunch of the onions. Be sure to roast the onions very slowly to develop their full flavor. Preheat a broiler or grill. Place the unpeeled onions in a small baking pan and cover with aluminum foil. Place in the broiler (on grill) about 5 inches from the heat source and broil (grill), turning every 5-10 minutes, until charred on the outside and soft all the way through, about 1 hour. Remove from the broiler and set aside to cool. Set the oven temperature to 375 degrees. Peel the onions carefully, keeping them intact and discarding the outer charred skin. Cut the onions in half crosswise and, using a finger, remove the centers, forming roasted onion cups with walls about 3/4 inch thick; reserve the centers. Line the bottom of each onion cup with a piece of the removed roasted onion to prevent the filling from leaking out. In a small frying pan over medium heat, toast the cumin seeds, shaking the pan frequently, until lightly browned and fragrant, 2-3 minutes. Transfer the seeds to a cutting board and chop coarsely. Chop the remaining removed onion pulp and place in a small bowl. Add both cheeses, sour cream, cumin seeds, vinegar, hot-pepper sauce, salt and pepper and stir to mix well. Divide the cheese mixture evenly among the onion cups. Place on a baking sheet and bake until browned and bubbling, 15-20 minutes. Serve hot.