Joel Fleetwood
New member
• 2 large Vidalia Onions
• 1/2 pound white semi soft cheese
• 2 heaping tables spoons of fresh garlic
• 1/2 package of drained frozen spinach
• 1/2 cup of grated asiago
• 1/3 of a package of cream cheese
• 1/3 of a cup of olive oil
• Pinch of salt
• Few cranks of the pepper grinder
I sliced off the tops of the two onions and removed the papery exterior. Then used a melon baller to gut the onion till just the outer or two outer layers were left.
The cheese I used was a holey/Swiss type from Holland. Just something that looked good at the Grocery Store. You could use anything from Swiss to Monterey Jack.
I prefer to buy cheese in blocks and grate it myself but you can do either. I grated about half a pound (a little less actually) and then added the cream cheese, the spinach, Asiago, garlic, olive oil, salt and black pepper. I mixed it up until it was spread well through the whole mixture. Feel free to make a bunch extra and throw it in the freezer.
I spooned the mixture into the onions and wrapped them in aluminum foil and put on the grill for about an hour. When they got soft when I squeezed them with the tongs they are done.
This is how I've always done them on the grill, but they should be even better on the WSM!
• 1/2 pound white semi soft cheese
• 2 heaping tables spoons of fresh garlic
• 1/2 package of drained frozen spinach
• 1/2 cup of grated asiago
• 1/3 of a package of cream cheese
• 1/3 of a cup of olive oil
• Pinch of salt
• Few cranks of the pepper grinder
I sliced off the tops of the two onions and removed the papery exterior. Then used a melon baller to gut the onion till just the outer or two outer layers were left.
The cheese I used was a holey/Swiss type from Holland. Just something that looked good at the Grocery Store. You could use anything from Swiss to Monterey Jack.
I prefer to buy cheese in blocks and grate it myself but you can do either. I grated about half a pound (a little less actually) and then added the cream cheese, the spinach, Asiago, garlic, olive oil, salt and black pepper. I mixed it up until it was spread well through the whole mixture. Feel free to make a bunch extra and throw it in the freezer.
I spooned the mixture into the onions and wrapped them in aluminum foil and put on the grill for about an hour. When they got soft when I squeezed them with the tongs they are done.
This is how I've always done them on the grill, but they should be even better on the WSM!