Roasted Onions with Gorgonzola Cheese and Pine Nuts

I’ve found another AMAZING appetizer to add to your arsenal of party favorites! These sweet onions are stuffed with quinoa and topped with gorgonzola cheese and toasted pine nuts and then roasted in the oven. The onion slices are roughly 2 inches around and after roasting they shrink down to the perfect one-bite appetizer. They are a delicious on their own as an appetizer or they can easily be paired with a few other items to make a full meal or a tapas night!  

Roasted Onions with Gorgonzola Cheese and Pine Nuts
  • 6 small onions
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • ¼ cup quinoa, rinsed well
  • ¼ cup water
  • 1 carrot, peeled and finely chopped
  • 2 tablespoons pine nuts, toasted
  • 2 ounces gorgonzola, crumbled
  • 2 tablespoons chopped fresh parsley
  1. Heat your oven to 350 degrees.
  2. Peel the onions and slice off the ends. Cut each onion in half, crosswise through the widest part. Arrange the onions so that the wider end (what used to be the middle) faces up; use a paring knife to carefully hollow out the center each onion half, leaving about ½-inch around the edges. Finely chop the onion scraps and set aside.
  3. Place the onions in a shallow baking dish and drizzle with 2 tablespoons olive oil. Roast for 30 minutes.
  4. While the onions roast, prepare the filling: Combine the quinoa and water in a small saucepan and bring to a boil. Reduce heat and simmer 10 minutes.
  5. Heat 1 teaspoon of olive oil in the smallest pan you have. Add the carrot and reserved onion; cook, stirring frequently, for 4-5 minutes or until soft and translucent. Mix into the quinoa.
  6. When the onions are done roasting, stuff each onion with the filling. Sprinkle with toasted pine nuts, crumbled gorgonzola, and chopped parsley.