Skip to Content

The Weekly News Source for Wyoming's Ranchers, Farmers and AgriBusiness Community

Miss in the kitchen

by Wyoming Livestock Roundup

Creamy Roasted Red Onions

Creamy roasted red onions are an amazing side dish for holiday meals and family get-togethers. Red onions are oven roasted, stuffed with a creamy onion filling and topped with a crunchy panko and bacon topping.

Serves 4

For the Onions:

4 medium-sized red onions

1 tablespoon olive oil

1/4 teaspoon salt

For the Filling:

3 ounces cream cheese, softened

1/4 cup sour cream

1 teaspoon salt

1 teaspoon herbs de Provence

1/2 teaspoon grated or minced garlic

For Topping:

1/2 cup Panko bread crumbs

1 tablespoon butter, melted

2 slices bacon, cooked and crumbled

1 tablespoon fresh parsley, chopped fine

Preheat oven to 400 degrees F.

Peel the onions. Trim the root ends, so they will set upright and cut about 1/2 inch from the tops. Drizzle olive oil over onions and rub it all over. Season with 1/4 teaspoon salt.

Bake for 50 minutes. Remove from oven and allow to cool slightly.

Gently remove the centers of the onions leaving a shell. I left 2 to 3 layers.

Return a slice of the center to each to form a bottom.

Coarsely chop onion centers.

In a bowl, combine cream cheese, sour cream, salt, herbs de Provence, garlic and chopped onions.

Spoon filling into shells.

In a small bowl combine Panko, butter, bacon and parsley.

Spoon carefully over stuffed onions.

Bake for 20 minutes or until filling is heated through and bread crumbs just start to brown.

Serve immediately.



Brown Butter Toasted Coconut Skillet Cookies

1/2 cup brown butter*

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 3/4 cup all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups toasted coconut

1 tablespoon natural sugar

Preheat oven to 350 degrees F.

Add brown butter that has been cooled to a mixer bowl and add brown sugar. Beat until combined. Add eggs and vanilla, and mix until well combined.

Add flour, salt, baking soda and coconut and mix about 2 minutes until all combined.

Spray a cast iron skillet with non-stick cooking spray. Add cookie dough to skillet and sprinkle with natural sugar.

Bake 20 minutes or until golden brown.

Cool 10 minutes before slicing.

*To brown the butter, add to a shallow pan or skillet and cook over low heat until brown bits form in the bottom of the pan, being careful not to burn.  Remove from heat and pour into a bowl to cool.



Milisa Armstrong lives on a cattle ranch in Hugo, Okla. where she cooks, writes and raises a family. Visit her blog at for more recipes.

  • Posted in Columnists
  • Comments Off on Miss in the kitchen
Back to top