National Onion Association From: Regional corporate chef Duane Keller, Western Golf Properties, Gainesville, Va. Yield: 12 servings. Roasted onions: 12 large yellow onions 3 oz. (6 Tbsp.) olive oil to taste, salt and pepper Gorgonzola Stuffing: 12 oz. Gorgonzola cheese, crumbled 2 oz. fresh chives, minced 6 oz. brioche or other rich bread or rolls, diced to taste, pepper 6 oz. olive oil 6-8 eggs For roasted onions: Peel and scoop out about half the center of each onion. Rub onions with ...

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