I did not like this at all. The onions were pretty much raw and all you get is onion flavor. I think this would be much better if the stuffing did not contain the challots and had perhaps a bredding to cut some of the strong onion flavor.

This had potential but didn't turn out well for me. The onions were very raw and basically inedible despite extending the cooking time substantially. I altered the filling at the suggestion of another reviewer by adding extra herbs such as basil, chives and extra thyme and garlic. When I filled the onions I had space leftover so I added some feta that I had on hand. The filling was actually quite good this way had the onions been cooked thoroughly. So...the recipe has potential but you may need to deviate somewhat.

The presentation is gorgeous, but the taste is lacking. Even with a few more herbs in the mascarponse cheese, the filling had almost no taste. As written, I wouldn't make this recipe again.

Amazing! I did make a couple small changes - had no shallots so I added some snipped fresh chives and some fresh basil from my garden. I used smallish red onions - no more than 2 1/2 to 3 inches in diameter - and I think I like that size better. I would suggest just barely cutting the tops off, then when you remove the inner sections, remove them from the bottom of the onion. They will come out easier (I just used the tong of a fork and pulled out one section at a time), then place the onions bottom side up to stuff with mascarpone. That way the smaller opening at the bottom (the TOP of the onion) will help keep the melted cheese inside the onion (and it DOES get runny!) These were very easy, elegant and delicious - I think they make a better appetizer than side dish, perhaps since I used smaller onions, and I think I might opt for fresh herbs instead of shallots next time, as they add a nice touch of color.