Baked Onions with Feta

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Check the ingredient label when purchasing feta. Look for feta packed in water; it has a more pronounced flavor and tastes fresher.

Yield: 4 servings (serving size: 1 onion)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 26%
  • Fat: 3.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.5g
  • Carbohydrate: 15.9g
  • Fiber: 3.1g
  • Cholesterol: 10mg
  • Iron: 0.5mg
  • Sodium: 306mg
  • Calcium: 64mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 450°.
  2. 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.
  3. Preheat broiler.
  4. 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).
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baked Onions with Feta Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy