National Onion Association

From: Regional corporate chef Duane Keller, Western Golf Properties, Gainesville, Va. Yield: 12 servings.

Roasted onions:
12 large yellow onions
3 oz. (6 Tbsp.) olive oil to taste, salt and pepper

Gorgonzola Stuffing:
12 oz. Gorgonzola cheese, crumbled
2 oz. fresh chives, minced
6 oz. brioche or other rich bread or rolls, diced to taste, pepper
6 oz. olive oil
6-8 eggs

For roasted onions: Peel and scoop out about half the center of each onion. Rub onions with olive oil, salt and pepper. Roast covered in 350°F oven for 20 to 25 minutes, or until light golden and semi-soft to the touch. Remove from oven and let cool to room temperature.

For Gorgonzola stuffing: combine all ingredients except eggs. add enough eggs to make a moist stuffing. Refrigerate for 20 minutes to allow bread to absorb ingredients.

Fill roasted onions with stuffing and bake uncovered in a 350°F oven for 12 to 15 minutes.