Ingredients
Scale
- 4 large sweet onions (Vidalia or yellow onions work great)
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- 3 tablespoons everything bagel seasoning, divided
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 lemon, cut into wedges
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F. Bring a large pot of salted water to a boil.
- Peel the onions and trim the root end just enough so they sit flat, but don’t cut all the way through. Trim about ½ inch off the top of each onion.
- Add the whole onions to the boiling water and cook for 20-25 minutes until they’re tender when pierced with a fork but still hold their shape. Drain and let them cool enough to handle.
- Once cool, carefully remove the center of each onion, leaving about 2-3 outer layers as a shell. You can use a spoon or your fingers to gently pop out the center. Chop about ½ cup of the removed onion centers and set aside—save the rest for another use.
- In a medium bowl, mix together the cream cheese, butter, chopped onion centers, 1 tablespoon of everything bagel seasoning, and ½ teaspoon garlic powder until well combined. Season with a pinch of salt and pepper.
- Place the onion shells in a baking dish. Spoon the cream cheese mixture generously into each onion, packing it in and mounding it on top.
- Bake for 25-30 minutes until the filling is hot and the tops are lightly golden.
- Remove from the oven and immediately sprinkle with the remaining everything bagel seasoning and garlic powder. Squeeze fresh lemon juice over each onion.
- Garnish with fresh parsley if desired and serve hot.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
