4 medium-sized Nature’s Partner® organic Vidalia® onions
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tbsp butter
Salt and pepper, to taste
lemon ricotta filling
1 cup ricotta cheese
1 cup fresh spinach, tightly packed
Zest of 1 lemon
Salt and pepper, to taste
herbed bread crumbs
¼ cup panko crumbs
3 tbsp fresh flat-leaf parsley, finely chopped
1 tsp olive oil
Servings: 4
1Preheat oven to 400° F. Cut off the top and bottom of each onion, leaving the skin on to prevent the onions from drying out. Drizzle 1 tbsp olive oil in the bottom of an 8-inch cast iron skillet. Place trimmed onions inside. Drizzle the balsamic vinegar and remaining olive oil evenly on top of the onions. Season onions liberally with salt and pepper. Divide the butter into 4 small cubes and place 1 on top of each onion. Roast for 1 hour, then remove from oven and let cool for 10 minutes. Do not turn oven off.
2While the onions are baking, thoroughly mix together all lemon ricotta filling ingredients in a bowl. Refrigerate until ready to add to the onions.
3Whisk together all bread crumb topping ingredients in a different bowl. Set aside.
4Once onions have cooled enough to handle, hollow out the center of each baked onion with a spoon to make room for the filling. Spoon the ricotta filling into a piping bag or gallon zip-top bag with one corner snipped off and pipe equal amounts of the filling into each onion. Alternatively, add filling directly to onion with a small spoon. Once all onions are filled, cover onion tops evenly with the herbed bread crumb topping.
5Bake for an additional 5-10 minutes until the bread crumb topping is golden and crispy. Remove onion skins before serving. Enjoy!
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