Description
Tender roasted onions stuffed with a zesty lemon and feta cheese mixture, topped with a vibrant walnut parsley pesto for a flavorful and elegant side dish.
Ingredients
Scale
For the Crust:
- 4 large yellow onions, peeled and halved
- 1 cup crumbled feta cheese
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup fresh parsley leaves
- 1/2 cup walnuts, toasted
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil (for pesto)
- 1 tablespoon lemon juice (for pesto)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Scoop out the centers of each onion half to create a cavity, leaving about 1/2-inch shell.
- In a bowl, mix feta cheese, lemon zest, lemon juice, minced garlic, olive oil, oregano, salt, and pepper until well combined.
- Spoon the feta mixture into the onion cavities, pressing gently to fill. Place onions in a baking dish.
- Bake for 25-30 minutes until onions are tender and filling is lightly golden.
- While onions bake, make the pesto: In a food processor, combine parsley, toasted walnuts, Parmesan, olive oil, and lemon juice. Blend until smooth, adding salt to taste.
- Remove onions from oven and let cool slightly. Drizzle with walnut parsley pesto before serving.
Notes
You can customize the seasonings to taste.