Stuffed Onion Slices on a Plank

Stuffed Onion Slices on a Plank

Stuffed Onion Slices on a Plank

This is a fantastic and easy recipe for stuffed onions cooked right on the grill. Instead of using a whole onion, these are sliced, placed on to a plank, and topped with a delectable blue cheese filling. These stuffed onion slices make one heck of an appetizer, side dish, or burger topper.
5 from 1 vote
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Course: Appetizer, Side Dish
Cuisine: American BBQ, Fusion
Prep Time: 22 minutes
Cook Time: 15 minutes
Total Time: 37 minutes
Servings: 6 People
Author: Sabrina Baksh

Ingredients

  • olive oil
  • 2 large wood planks (cherry or red oak)
  • salt and black pepper to taste
  • For stuffed onions:
  • 2 large sweet onions (peeled and sliced 1/2" thick)
  • 1 cup blue cheese crumbles
  • 1/3 cup walnuts (toasted and chopped)
  • 1 1/2 teaspoons fresh thyme leaves
  • 1/4 teaspoon black pepper

Instructions

  • Soak wood planks in tepid water for at least 30 minutes before using.
  • Preheat grill for medium high heat.
  • Toast walnuts in a skillet for 2-3 minutes. Make sure to move them around while in the pan, or else they run the risk of burning. Once they become fragrant, remove from heat and cool for 2-3 minutes. Chop into smaller pieces and set aside.
  • Peel and slice onions into 1/2" thick rounds. Remove planks from water and pat dry with paper towels. Brush planks with olive oil, and carefully place onion slices on top-- about 3 slices per plank. Brush the tops of onion with oil and season with a little salt and black pepper.
  • Combine blue cheese with chopped walnuts, fresh thyme leaves, and black pepper. Cover and place mixture into refrigerator.
  • Place planks with onion slices onto grill. Close lid and cook for 12-15 minutes. Reduce heat if needed. Onions should be almost tender and starting to brown around the edges.
  • Scoop about 1/4 cup of blue cheese filling onto each slice. I find it's easier to do this by hand, rather than using a spoon. Close lid to grill and continue cooking for 3 minutes, or until cheese just begins to melt. Remove from grill, slice into fourths, and serve.

Notes

Photo by: Sabrina Baksh
Nuts: Not a fan of walnuts? Use pecans, pine nuts, or even chopped almonds for this recipe. If you have a tree nut allergy, perhaps a seed alternative like pepitas or sunflower seeds would work. You can also use crushed pretzels, nut free ones, of course.
Onions: I have only used sweet onions for this dish because I find that it works best with a tart cheese like blue cheese.  However, if you'd like to substitute with red onions, or white onions, then certainly give it a try. It might be a little (or a lot) stronger in flavor, so keep that in mind.
Cheese: I love blue cheese, so if I can find a use for it I will use it!  However, not everyone is a fan, so substituting with a tangy cheese like feta would be my recommendation.  I have not used a vegan blue cheese or feta alternative in this recipe, but I imagine it would work just fine. Adjust the cooking times as needed.
Burger Topper: This dish works really well on grilled, pan fried, or smoked burgers.  Simply use a spatula to scoop it right off the plank and right on top of a freshly cooked burger patty. 
Stuffed Onion Slices on a Plank