Thanks to the wonderful cookbook I discussed a little while ago, The Gourmet Vegetarian Slow Cooker, I’ve been coming home to some amazing food for dinner.
This time, we went for Greek stuffed onions.
Basically, start by coring four onions, each about the size of a tennis ball. We used sweeter, yellow onions.
Next, put them in your slow cooker, and then add water or veggie stock, so it covers the onions half way. Cook a few hours (3-4) until they’re fork tender.
Next, in a separate dish, mix 1/2 cup chevre, 1/2 feta, lots of mint, pine nuts, and a bit of olive oil.
Smoosh into the cored onions, then cook another half hour until brown on top.
These are REALLY slippery when cooked, so use a firm grip when taking them out of the crock pot. We dropped two of them back into the liquid, and the molten cheese was lost.
Frankly, this is delish. I would recommend serving with some lemony rice, or couscous. I think all we had was Italian bread, and that was pretty sufficient as well.
As far as wine goes, choose a really acidic white. We had a New Zealand Sauvignon Blanc.
Next time, we’re going to use more mint, and probably only use feta. It was very sharp and was a great contrast to the onion.