Pan Roasted Cheese Filled Onion Petals with Bacon a6nd Pepperoni

Name: Pan Roasted Cheese Filled Onion Petals with Bacon a6nd Pepperoni
Total time: 300 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 large onion, any type; as needed olive oil; 1/4-1/2 cup shredded or grated Haberano cheddar cheese (any good melting cheese you like will work); to taste salt and pepper; 1 teaspoon butter; optional toppings; as needed cooked crispy bacon; as needed cooked crispy pepperoni

fenway @Fenway

This is a quick and simple onion side or it makes a great appetizer. You can use your favorite cheese, I used habanero cheddar which is a spicy complement to the sweet onion, but any good melting cheese would be delicious. I also added some crumbled cooked pepperoni and bacon to dress it up. It's really good along with any grilled or roasted meats and great in a salad as well.

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Ingredients

5 mins

4 servings

1large onion, any type
as neededolive oil
1/4-1/2 cupshredded or grated Haberano cheddar cheese (any good melting cheese you like will work)
to tastesalt and pepper
1 teaspoonbutter
optional toppings
as neededcooked crispy bacon
as neededcooked crispy pepperoni

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Steps

5 mins

1

Line a baking sheet with foil. Spray foil with non stick spray. Preheat oven to 400
2

Remove paper skin from onion and cut in halve, keeping root end intact
3

Sprinkle onions with salt. Heat a film of olive oil in skillet that will hold onions in one layer until hot. Place onions cut side down in oil and cook on medium until surface is golden about 10 minutes
4

Turn over, add butter and a sprinkle of pepper, cover, reduce heat to low and cook until onion is just tender but still firm enough to hold its shape, about 10 to 15 minutes depending on size of onion
5

When cool enough to handle, seperate petals and place on prepared pan
6

Divide cheese into petal centers
7

Add any toppings. I used half bacon and half pepperoni. Place in the oven and cook just until cheese melts. The onion should keep its shape. Thisn will take about 5 minutes
8

Transfer to plate and serve

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Cooksnaps

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fenway @Fenway

on May 16, 2016 17:17

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.