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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a sharp knife, slice about one-third off the top of each onion, leaving a flat crown. Then remove a small slice from the bottom so it will remain upright in the slow cooker. Using a grapefruit knife or melon baller, carefully scrape out as much of the onion's core as you can without ruining the onion. Place the onions in the slow cooker insert, pour in the water, cover, and cook on low for about 3 hours, or until the onions are somewhat tender when pierced with a paring knife. | 2. While the onions are cooking, combine the cheeses, olive oil, currants, chopped mint, and pine nuts in a bowl, mix together with a fork, and add a pinch of freshly ground pepper. Remove the cover of the slow cooker and fill each onion with 2-3 tablespoons of the mixture. | 3. Re-cover and continue cooking for about 1 hour longer, or until the cheeses are melted and the onions are very tender and getting brown about the edges. Spoon any liquid in the bottom of the cooker over the onions. Garnish each onion with a sprig of fresh mint and serve either hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vidalia onion	4			-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
chevre goat cheese	1/2	cup		-	-	-	-
feta cheese	1/2	cup		198.0	3.0675	10.6575	15.96
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
currant	2	tablespoons		8.82	2.1532	0.196	0.0574
mint leaf	1	tablespoon	chopped	-	-	-	-
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
black pepper			ground	-	-	-	-
mint	1	sprig		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.