Roasted Red Onions Stuffed With Thyme-Mascarpone Mousse

1. 1

   Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.

2. 2

   Peel the onions.

3. 3

   Trim the stem ends so they will stand upright, and cut 1/2-inch from the top.

4. 4

   Rub 11/4 teaspoons of the oil on each onion and season with 1/8 teaspoon of the salt and a pinch of the pepper.

5. 5

   Place on the baking sheet and roast until tender and caramelized around the edges, about 45 minutes.

6. 6

   Remove from the oven and let cool.

7. 7

   When cool enough to handle, push out the centers, leaving a shell.

8. 8

   Return one piece of the removed onion to each to form a bottom.

9. 9

   Chop the remaining inner pieces.

10. 10

    In a bowl, combine the chopped onions, mascarpone, thyme, garlic, shallots, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper, and mix until blended.

11. 11

    Stuff each onion with the mixture and return to the baking sheet.

12. 12

    Bake until warmed through and the cheese melts, 5 to 6 minutes.

13. 13

    Remove from the oven and transfer to serving plates.

14. 14

    Place 1 thyme sprig in the center of each onion, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.