Check the ingredient label when purchasing feta. Look for feta packed in water; it has a more pronounced flavor and tastes fresher.
4 medium Vidalia or other sweet onions
Olive oil-flavored cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup dry breadcrumbs
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
Dash of black pepper
How to Make It
Preheat oven to 450°.
Peel onions, leaving root ends intact. Trim top third of each onion; reserve for another use. Arrange onions, cut sides down, in an 8-inch square baking pan coated with cooking spray; add chicken broth. Cover pan with foil; bake at 450° for 30 minutes. Uncover and bake an additional 30 minutes. Carefully turn onions over with a spatula; bake an additional 30 minutes or until onions are soft and liquid has almost evaporated. Remove from oven.
Combine feta, breadcrumbs, thyme, and pepper; stir with a fork until well blended. Gently pat cheese mixture evenly onto cut sides of onions. Broil onions until cheese mixture begins to brown (about 1 minute).
Made this tonight with one of our favorite steak recipes. We were just not impressed and rated it a 5.5 out of ten. I have a grilled onion recipe that is much easier and quicker that I think tastes 100 times better. It just seemed to miss the mark.
For those of you who would never think of serving a whole onion as a side dish, give this one a try. This is amazing and so sweet made with vidalias. First time I made this recipe, I cooked for a full 1-1/2 hours (as recipe called for) and not having checked the oven, the broth cooked off and burned the dish. The next time, I cooked them for an hour, and they were done.