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Pair onions and sweet potatoes with tangy blue cheese and crunchy walnuts

Minutes to cook: 30 Number of Servings: 4


2 large yellow onions, (about 1 pound)
1 sweet potato, diced (about 7 ounces)
1 teaspoon dried thyme
1 tablespoon plus 1 teaspoon Epicurean Honey Ginger Balsamic
2 tablespoon chopped walnuts
1 tablespoon plus 1 teaspoon blue cheese

Bake on parchment paper or a silicone liner to keep the onions juicy and to ease cleanup.
Save the insides of the onions for use on another night. Better yet--roast them with the stuffed onions. (Just place on the baking sheet and coat with nonstick spray.) Cool then
 freeze or refrigerate for a savory sandwich topping

Directions:Preheat the oven to 400 degrees. Line baking sheet with parchment paper or a silicone liner. Remove the root and tip of the onions, peel away the outer skin and cut each onion in half horizontally. Using a paring knife, melon baller or spoon hollow out the center of the onion, but reserve the removed sections for use on another night. 
Place the onions on the sheet pan and coat with nonstick spray. Fill each onion with 1/4 of the sweet potatoes and thyme. Coat with nonstick spray.
Bake for 20 minutes, then open the oven and carefully pour 1 teaspoon
Epicurean Honey Ginger Balsamic over each stuffed onion and bake another 5 minutes. Remove the baking sheet from the oven, top each onion with chopped walnuts and blue cheese and bake 5 more minutes.

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm