The Avocado Pit Stop
Halved Avocados Stuffed with Warm Caramelized Red Onion, Cheese, and Toasted Walnuts
35 minutes
Serves 4
DinnerMediterraneanGluten-freeShellfish-freeSoy-free
Herb's take
This Mediterranean-inspired starter takes the humble avocado to new heights by stuffing it with sweet-tangy caramelized red onion, creamy cheese, and crunchy walnuts. You'll master the gentle art of onion caramelization and learn why contrast, temperature, texture, and taste, makes a dish memorable.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a medium skillet over medium-low heat. Add the sliced red onion and kosher salt. Cook, stirring occasionally, until the onion softens and begins to turn golden, about 10 minutes.
- 02Sprinkle in the brown sugar and continue to cook, stirring often, until onions are deeply caramelized and sweet, 10 to 15 minutes more.
- 03Pour in the balsamic vinegar and cook for 1 to 2 minutes until nearly evaporated and the onions are glossy. Remove from heat and set aside.
- 04While the onions cook, toast the walnuts in a small dry skillet over medium heat until fragrant and just golden, 3 to 4 minutes. Transfer to a plate to cool.
- 05Slice a thin layer off the bottom of each avocado half so they sit flat on the plate, then use a spoon to slightly enlarge the pit cavity without breaking through.
- 06Divide the warm caramelized onion mixture evenly among the avocado halves, filling each cavity.
- 07Top each stuffed avocado with crumbled cheese, toasted walnuts, and a generous sprinkle of black pepper.
- 08Garnish with chopped fresh parsley and serve immediately.
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