• 4 Vidalia or yellow onions, peeled
• 1/2 cup goat cheese
• 1/2 cup feta cheese
• 2 tablespoons STAR Mediterranean cooking oil
• 1 heaping tablespoon raisins
• 1 heaping tablespoon golden raisins
• 2 tablespoons pine nuts
• freshly ground black pepper
• Mint leaves for garnish
Slice about 1/3 off the top of each onion, then remove a small slice from the bottom so it will sit flat. Using a melon baller, carefully scrape out as much of the onion’s core without ruining the onion. Place the onions in a slow cooker, pour in 1 cup of water, cover, and cook on low for 3 hours.
In the meantime, in a medium bowl, combine the cheeses, oil, raisins, pine nuts, and black pepper; mix together with a fork; set aside.
After 3 hours, remove the cover of the slow cooker and fill each onion with 2-3 tablespoons of the cheese mixture. Place the cover back on and continue cooking for 1 more hour, or until the cheese are melted and the onions are very tender. Spoon some liquid from the bottom of the slow cooker over the onions. Garnish with a mint leaf, if desired. Serve right away.