A rather simple hors d’ ouvre that is fun because it’s a bit different. Stuffed onion boats can be served at room temperature or slightly warmed. Enjoy.
1 medium vidalia onion-quartered, with root end still attached
1/2 batch of my Sautéed Mushrooms
1 bunch chives- for garnish
1 1/2 tbsp oil-divided
salt and pepper
In a large bowl toss quartered onions (with root end still attached) in 1 tbsp oil with a pinch of salt and pepper. Oil grill pan with remaining oil and sauté onion quarters until there are “grill marks” on the onions (you can also do this on the grill if you wish). Remove from pan, place on a plate and let cool a minute. Separate each layer and place on a parchment lined cookie sheet. Bake in a preheated 350° oven for 10-15 minutes until onion is a bit softer. Remove from oven, let cool and stuff with sautéed mushrooms. Sprinkle with cheese or chives or both. As pictured, I like to serve them on a bed of chives.