Reviewed: Aug. 25, 2011

I totally agree: it is virtually impossible to stuff the onions, which led to a kind of stew in the end. It's not worth the effort, and the taste wasn't bad but also not sublime.

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Reviewer:

josvanhee

Reviewed: Feb. 25, 2011

Thank's Pete for this recipe. I didn't change a thing. Making them for my grown daughters over the weeking. I'm sure that they will agree with me, they are wonderful!!

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Reviewer:

DOLLYM1

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Jan. 30, 2011

I thought this was just OK. I absolutely LOVE onions so figured this was right up my alley. I think there is something about boiling onions that takes away from the 'onion' flavor. Don't get me wrong, it was fine, just not as WOW as I was expecting. My boyfriend (who has learned to tolerate onions now) thought it was great!

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Reviewer:

Wanda S.

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Bargersville, Indiana, USA

Reviewed: Jan. 18, 2011

The filling was EXCELLENT!!!! Will definately use that in mushrooms. This recipe took forever to make. My onions were not soft enough when I served them (I did use large onions though). I don't recommend using large onions because they take longer to cook and you don't need that much onion! Next time I'm going to use a single layer of the onion and attempt to roll them like "stuffed shells". I also added fontina cheese on the top!

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Reviewer:

jessicazuckero

Reviewed: Jan. 16, 2011

Not bad. Next time I will cut the cream cheese in half. I thought it was way too much.

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Reviewer:

Patrick

Cooking Level: Intermediate

Reviewed: Jan. 10, 2011

These were really good. Like a few people have said the prep time is a little lengthy, but it is a fun project for two to do in the kitchen. Also I found it a little difficult to remove the centers of the onions. Overall this is a really good recipe and its perfect for a side dish with something off the BBQ.

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Reviewer:

JennnYeee

Cooking Level: Expert

Home Town: Cobb, California, USA

Living In: Apple Valley, California, USA

Reviewed: Jan. 10, 2011

I loved this recipe, which was delicious as is but then I also modified it a bit and I see that this recipe is easy to make your own. I used turkey sausage and brown rice and it was just as good as the original recipe. This recipe is wonderful as is, but easy to modify to your own taste. LOVE IT!

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Reviewer:

Rose

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Cooking Level: Intermediate

Home Town: Beaver Falls, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 9, 2011

This was interesting and very tasty. Taking others recomendations next time I'll use the microwave to prep my onions and I'll use smaller ones. I cut out the cream cheese and egg I used a box of a rice cheese blend and that worked great. Thanks. Loved this

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Reviewer:

Frank-NC

Reviewed: Jan. 9, 2011

This looked really good. But, when I made it last nite everyone thought that it was anything but good. The cream cheese seemed to mute all the other flavors and the rice, cooked as per the instructions in the recipe, was mushy ... Sensing that the stuffing was not turning out tasty, I added garlic, more oregano than specified, and I might have tried some kind of hot sauce as well ... but my wife doesn't like ALL hot sauces. So, this dish was a big failure. However, the onions were tender and tasty ... and I will try this again, only with some other kind of stuffing ... still awaiting an inspiration.

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Reviewer:

John

Cooking Level: Expert

Reviewed: Jan. 8, 2011

this is also a good company dish alternate on platter stuffed bell peppers of different colors. Not only pretty but healthy. I used half ground sirloin and half sausage stuffed all with the rec. given. Steam the onions with salt and pepper on them this brings out the flavor, serve with salad and buttered carrots. Very colorful meal

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