Creamy Roasted Red Onions

By Milisa Armstrong
Creamy Roasted Red Onions are an amazing side dish for holiday meals and family get togethers. Red Onions are oven roasted and stuffed with a creamy onion filling and topped with a crunchy panko and bacon topping.
  • Yield: 4 onions
  • Cuisine: American
  • Course: Side Dish


  • bacon
  • Butter
  • Cream cheese
  • For the filling:
  • For the Onions:
  • For the topping:
  • Fresh parsley
  • garlic
  • herbs de Provence
  • medium-sized red onions
  • olive oil
  • panko bread crumbs
  • Salt
  • sour cream


  1. Preheat oven to 400°F.
  2. Peel the onions. Trim the root ends so they will set upright and cut about 1/2 inch from the tops. Drizzle olive oil over onions and rub it all over. Season with 1/4 teaspoon salt.
  3. Bake for 50 minutes. Remove from oven and allow to cool slightly.
  4. Gently remove the centers of the onions leaving a shell (I left 2 to 3 layers).
  5. Return a slice of the center to each to form a bottom.
  6. Coarsely chop onion centers.
  7. In a bowl combine cream cheese, sour cream, salt, herbs de Provence, garlic and chopped onions.
  8. Spoon filling into shells.
  9. In a small bowl combine Panko, butter, bacon and parsley.
  10. Spoon carefully over stuffed onions.
  11. Bake for 20 minutes or until filling is heated through and bread crumbs just start to brown. Serve immediately.