Stuffed Onions (kremidolmades) Recipe

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Stuffed Onions (Kremidolmades)

Judy Garcia


Watching FoodTV one day and Cat Cora made this recipe. It sounded good, so I tried it. Both hubby and I gave it "2 thumbs up".

★★★★★ 1 vote
10 Min
1 Hr 30 Min


4 medium
yellow onions, unpeeled
2 oz
olive oil
kosher salt (to taste)
freshly ground black pepper (to taste)
1 c
heavy cream
8 oz
kasseri or parmesan cheese, grated, plus 4 ozs. grated for garnish


1Preheat oven to 400°.
2Slice the top off of the onions and a small part of the bottom so that it sits flat. Put onions on a baking sheet and drizzle each with olive oil. Season with salt and pepper, and place in the oven. Bake for 45 minutes to 1 hour or until the onions are tender. Remove and let cool.
3In a small saute pan, over medium-high heat, reduce the cream until it coats the back of a spoon. Season with salt and pepper and set aside.
4Remove the skin from the cooled onion and poke a small piece of the center out of the onion. Chop the small piece finely and add it into the cream. Fill the center of the onions with 8 oz. of the Kasseri or Parmesan cheese and place back in the oven to reheat and melt cheese, about 5 minutes.
5Remove the onions from the pan with a spatula and place on a serving plate. Reheat the cream slightly, about 1 minute and spoon over the onions. Top with the remaining cheese.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Onion, #Cream, #cheese