The mister hired some guy to rebuild our deck a few years back...that guy, who we thought would be doing the actual work, then hired a guy with half a brain to do most of the work. We were just so happy the deck was being done that we may have over-looked a few things and let a few other things slide...we didn't want to hurt the half-wit's feelings - no offense intended to any half-wit-deck-builders-out-there... Now, years later, the screws that were supposed to be down IN the wood have somehow surfaced, causing great pain to our tootsies if we venture out onto the deck barefoot. Well, the mister had had enough! He decided he would re-screw every screw in the deck this weekend!! By golly, he was not going to be forced to wear shoes on his own deck! So, with drill in hand, he headed outside...not even FIVE minutes later he was back, declaring the screws were not all that bad after all...translation: He would not live long enough to get all of those screws screwed back into place, plus the mister declared that he no longer does manual labor - "I'm too old for this #$%!" - so from now on we will just have to wear shoes on the deck!
IF you are an onion lover, then you will love this side dish! It's perfect for anything grilled...it's especially excellent with steak...you know how great Gorgonzola/Blue Cheese is on top of steak? Well, this onion is stuffed with Gorgonzola, cream cheese and Romano...the Trifecta of Cheese creates a perfect storm of flavor for steak! But wait! There's more! These are great with chicken and pork, too!
If you use large onions you can halve them after they are baked to share. If you use small onions then you'll want the whole thing for yourself!
Use sweet onions, there's less "bite" and if everyone at your table eats these then there's no worry about onion breath - you'll all have it!
Three Cheese Stuffed Onions - Adapted From Taste of Home
4 medium sweet onions (Walla Walla or Vidalia)
1 cup crumbled Gorgonzola cheese
4 ounces cream cheese, cubed
1/2 cup grated Romano cheese
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (14.5 oz.) vegetable broth (or chicken broth)
Preheat oven to 375 degrees. Peel onions to remove tough outer skin. Cut a 1-inch slice down from top of each onion; remove centers with a melon baller, leaving 1/2-inch shell around outside. In a small bowl combine Gorgonzola, cream cheese, and 1/4 cup of the Romano cheese. Add salt and pepper; mix well. Stuff cheese mixture into onion shells. Place in an ungreased baking dish with sides and drizzle olive oil over top of each onion. Sprinkle remaining 1/4 cup of Romano cheese over top. Pour broth into bottom of baking dish around the onions. Bake in 375 degree oven for 50 to 60 minutes or until onions are tender and cheese is bubbly. Makes 4 servings, one onion each, or cut in half will serve 8.