Amazing! I did make a couple small changes - had no shallots so I added some snipped fresh chives and some fresh basil from my garden. I used smallish red onions - no more than 2 1/2 to 3 inches in diameter - and I think I like that size better. I would suggest just barely cutting the tops off, then when you remove the inner sections, remove them from the bottom of the onion. They will come out easier (I just used the tong of a fork and pulled out one section at a time), then place the onions bottom side up to stuff with mascarpone. That way the smaller opening at the bottom (the TOP of the onion) will help keep the melted cheese inside the onion (and it DOES get runny!) These were very easy, elegant and delicious - I think they make a better appetizer than side dish, perhaps since I used smaller onions, and I think I might opt for fresh herbs instead of shallots next time, as they add a nice touch of color.
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