Cheesy Stuffed Onion Casserole

👩‍🍳 Instructions

1. Prepare the onions

1. Bring a large pot of salted water to a boil.
2. Cut a small slice off the top of each onion and carefully scoop out the centers with a spoon or melon baller, leaving about 2–3 layers as a shell.
3. Boil the onion shells for 5–6 minutes until slightly tender.
4. Drain and set aside. Chop up the scooped-out centers.

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2. Make the filling

1. In a skillet, melt butter and olive oil over medium heat.
2. Add chopped onion centers and garlic, cooking until soft and golden.
3. Stir in rice, sour cream, mozzarella, cheddar, thyme, paprika, salt, and pepper.
4. Mix in half the Parmesan cheese. Taste and adjust seasoning.

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3. Stuff the onions

1. Place onion shells in a greased casserole dish.
2. Fill each with the cheesy mixture.
3. Sprinkle the tops with breadcrumbs and remaining Parmesan cheese.

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4. Bake

• Bake at 375°F (190°C) for 25–30 minutes, until golden and bubbly.

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5. Serve

• Garnish with fresh parsley.
• Serve warm — pairs perfectly with roast chicken, steak, or even a green salad.

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✨ Optional twist: Add crispy bacon bits, sautéed mushrooms, or spinach to the filling for extra flavor!

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Would you like me to give you a creamy sauce version to pour over the onions before baking (kind of like a French onion-inspired upgrade)?