- 8 medium onions
- 1 cup crumbled Gorgonzola cheese
- 4 ounces PHILADELPHIA® Cream Cheese, cubed
- 1 tablespoon olive oil
- 1/2 cup grated Romano cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) vegetable broth
- Peel onions. Cut a 1/2-in. slice from top of each onion; remove centers with a melon baller, leaving 1/2-in. shells.
- Combine Gorgonzola cheese and cream cheese; stuff into onion shells. Place in an ungreased 13-in. x 9-in. baking dish. Drizzle with oil; sprinkle with Romano cheese, salt and pepper. Pour broth around onions.
- Bake, uncovered, at 375° for 50-60 minutes or until tender. Yield: 8 servings.
Originally published as Three-Cheese Stuffed Onions in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p80
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