A rich, savory, and indulgent dish featuring tender onions stuffed with a creamy, cheesy filling—perfect for a comforting side or a hearty vegetarian main course.IngredientsFor the Onions:4 large sweet onions (like Vidalia or Walla Walla)2 tbsp butter1 tsp salt1/2 tsp black pepper1/2 cup vegetable or chicken brothFor the Filling:1 1/2 cups shredded sharp cheddar cheese1 cup shredded mozzarella cheese4 oz cream cheese, softened1/2 cup sour cream1/2 cup cooked and crumbled bacon (optional)1/4 cup chopped fresh chives or green onions1 tsp garlic powder1/2 tsp smoked paprikaSalt & pepper to tasteFor the Topping:1/2 cup panko breadcrumbs2 tbsp melted butter1/4 cup grated Parmesan cheese1/2 tsp dried thymeInstructionsPrepare the Onions:Preheat oven to 375°F (190°C).Peel the onions and cut off the tops and bottoms so they sit flat.Use a melon baller or spoon to carefully hollow out the centers, leaving about ½-inch thick shells. Chop the scooped-out onion and set aside.Sauté the Onion Filling:In a skillet, melt butter over medium heat. Add the chopped onion, salt, and pepper. Cook until softened (about 5 minutes).Add broth and simmer for another 3 minutes, then remove from heat.Make the Cheese Filling:In a bowl, mix cheddar, mozzarella, cream cheese, sour cream, bacon (if using), chives, garlic powder, smoked paprika, and the sautéed onions. Season with salt & pepper.Stuff the Onions:Place the hollowed onions in a baking dish. Spoon the cheese mixture into each onion, packing it in tightly.Add the Topping:Mix panko, melted butter, Parmesan, and thyme. Sprinkle over the stuffed onions.Bake:Cover with foil and bake for 30 minutes. Uncover and bake another 15-20 minutes until golden and bubbly.Serve:Garnish with extra chives and serve warm.Tips:For extra flavor, add sautéed mushrooms or spinach to the filling.If onions are unstable, slice a tiny bit off the bottom to help them sit flat.Enjoy this decadent, cheesy stuffed onion casserole as a show-stopping side dish or a satisfying main course! Enjoy!