This recipe for Emeril’s Creamy Roasted Red Onions is a slight variation on the famous chef’s version, Roasted Red Onions Stuffed With Thyme Mascarpone Mousse. My version is slightly simpler AND completely vegan!
The first thing you’ll need to find are red onions roughly the same size. I just did two, but feel free to double or triple the recipe using the servings slider in the printable recipe card below. It automatically adjusts the ingredients for you 🙂
Prepare the onions…
You’ll want to slice off the root end so the onion sits upright and is stable. You’ll also be trimming off the top and coring out the center to make room for the filling, taking care not to make the walls of the onion too thin.
A drizzle of olive oil and a generous sprinkling of salt go onto the onion prior to roasting.
After about 30 minutes or so, they look like this.
Make the filling…
Combine all of the ingredients for the cream cheese filling. I am using a vegan cream cheese and a vegan sour cream. They work really well in a recipe such as this one! We’ve also got herbs in there, minced garlic and another pinch of salt.
Make the topping…
At this point, I also throw together the panko topping. It is simply panko, melted vegan margarine and freshly chopped parsley. Just give everything a toss until the panko are coated in the melted vegan margarine.
Stuff the onions and bake…
Stuff the onions and top with the panko before placing back into the oven for about another 20 minutes or until the onion is tender and topping is golden. All ovens cook at different rates of speed, so I use a knife to pierce the onion for testing.
Aren’t they pretty? The onions become nice and sweet and that creamy cheesy mixture with the crunchy panko topping is just heavenly. We loved these and what an awesome side dish this would make!
Did you try this recipe for Emeril’s Creamy Roasted Red Onions? Leave me a comment below and let me know what you thought.
And if you enjoyed the recipe, why not PIN IT FOR LATER? 🙂
Emeril's Creamy Roasted Red Onions {vegan version}
Ingredients
FOR THE ONIONS:
- 2 large Red Onions ends trimmed and center hollowed out
- drizzle Olive Oil
- pinch Salt
FOR THE FILLING:
- 2 oz Vegan Cream Cheese
- 2 tbsp Vegan Sour Cream
- 1/2 tsp Salt
- 1/2 tsp Herbs such as Herbs de Provence or similar
- 1/4 tsp Garlic mined
FOR THE PANKO TOPPING:
- 1/4 c Panko Breadcrumbs
- 2 tsp Vegan Margarine melted
- 1 tsp Parsley chopped
Instructions
Preheat oven to 400 degrees.
- Peel, trim ends and core out the center of the onions. Place in baking pan and drizzle with olive oil. Sprinkle with salt.
- Bake for 40 minutes or until somewhat tender.
- Meanwhile, stir together the ingredients for the vegan cream cheese filling.
- Melt the vegan margarine and stir in panko and parsley.
- Remove the onions from the oven and stuff with the cream cheese mixture. It's okay to mound it up, you'll want to use all of it! 🙂
- Top with the panko mixture and return to the oven, baking until the onions are tender and the topping is golden.
- Serve immediately.
Jacquie says
This sure does sound good and I can’t wait to try it!
aimee says
It’s so good! If you do make it, stop back and let me know what you thought 🙂
Gail says
I would love to try these but how do you scoop out the inside of an onion?