Slow Cooker Greek Stuffed Onions

Slow Cooked Greek Stuffed Onions on

by Amy Flanigan on January 25, 2014 · 8 comments

This recipe was developed by me for STAR Fine Foods. All opinions are 100% my own.

Dear Onions,

You burn my eyes and make me cry. But you just keep being awesome, and I’ll let it slide. Deal?


Stuffed zucchini, tomatoes, bell peppers, and eggplant are all a delicious way to serve something in an edible bowl. And you can add these onions to the list!

Slow Cooked Greek Stuffed Onions on

This is part 3 of 3 in testing out the STAR Fine Foods new Cooking Oils. The one I used here is Mediterranean, infused with chili pepper, which features the flavors of pepper and cardamom. It’s got some heat to it, which I thought was a perfect touch and balance to the creaminess of the cheeses and sweetness of the raisins.

Slow Cooked Greek Stuffed Onions using Star Fine Foods Mediterranean Cooking Oil

Oh, be still my ever-lovin’ onion heart! I loooooved these.

If you don’t like onions – well, that’ll really make me cry! Ha – this oil would also work well for marinating meat, sautéed vegetables, or using it in some grains like rice or couscous.

The Mediterranean Cuisine Cooking Oil is available online here. COMING SOON: Select Safeway/Vons stores.

Slow Cooker Greek Stuffed Onions
Serves 4
Prep time: 15 minutes
Cook time: 4 hours on low

• 4 Vidalia or yellow onions, peeled
• 1/2 cup goat cheese
• 1/2 cup feta cheese
• 2 tablespoons STAR Mediterranean cooking oil
• 1 heaping tablespoon raisins
• 1 heaping tablespoon golden raisins
• 2 tablespoons pine nuts
• freshly ground black pepper
• Mint leaves for garnish

Slice about 1/3 off the top of each onion, then remove a small slice from the bottom so it will sit flat. Using a melon baller, carefully scrape out as much of the onion’s core without ruining the onion. Place the onions in a slow cooker, pour in 1 cup of water, cover, and cook on low for 3 hours.

In the meantime, in a medium bowl, combine the cheeses, oil, raisins, pine nuts, and black pepper; mix together with a fork; set aside.

After 3 hours, remove the cover of the slow cooker and fill each onion with 2-3 tablespoons of the cheese mixture. Place the cover back on and continue cooking for 1 more hour, or until the cheese are melted and the onions are very tender. Spoon some liquid from the bottom of the slow cooker over the onions. Garnish with a mint leaf, if desired. Serve right away.

(adapted from The Gourmet Vegetarian)

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{ 8 comments… read them below or add one }

Jessica @ A Kitchen Addiction January 28, 2014 at 11:12 am

What a great idea! I’ve never stuffed onions before. This sounds great!


Stephie @ Eat Your Heart Out January 27, 2014 at 7:54 pm

I’ve never stuffed an onion – I just have stuffed myself with onions. (haha! oh.) Doing these in the crockity pot? Damn smart.


Amy @Very Culinary January 27, 2014 at 9:30 pm

I need a rim-shot plug in on the website, just for you and you mom!


Lisa @ Garnish with Lemon January 27, 2014 at 6:49 am

What a fabulous idea-I must try these!


Dani H January 26, 2014 at 8:34 pm

Oooooh! Yum! I love vidalia onions so much that sometimes I’ll just fix one in the microwave and eat it plain. This recipe sounds great!!!


Amy @Very Culinary January 27, 2014 at 6:27 am

I absolutely love onions, too. Caramelized? Forget about it! I could make a meal out of those :P


Joanne January 25, 2014 at 7:31 pm

The.Boy is SUCH a baby about onions making him tear up. He’ll complain about it for HOURS…and I’m the one who has to cut them! But I love them, so he’ll just have to deal with it.


kristy @ the wicked noodle January 25, 2014 at 7:10 pm

What a unique and delicious looking recipe! That oil sounds fantastic, I’m definitely going to check it out.


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