Air Fryer Stuffed Onions with Creamy Rice, Spinach and Smoked Cheese with Walnut Crust

Instructions

1. 1

   Cut a small lid off the top of each onion and peel away the outer skin. Place the onions in a pot with the water and 1/2 teaspoon salt, bring to a boil, and cook for 8 minutes until just tender. Drain, let them cool enough to handle, and carefully separate the larger outer layers to make 12 to 16 onion “cups.” Finely chop the remaining onion centers.

2. 2

   Preheat the air fryer to 350 °F / 175 °C for 3 minutes.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion centers and cook for 4 minutes. Stir in the garlic and cook 30 seconds more. Add the spinach and cook for 1 to 2 minutes until wilted. Remove from the heat.

4. 4

   In a bowl, combine the cooked rice, the sautéed spinach with onion and garlic, cream cheese, 90 g (3 oz) of the smoked cheese, parsley, thyme, Dijon mustard, lemon zest, 1/2 teaspoon salt, and black pepper. Mix until the filling is creamy and evenly combined.

5. 5

   Fill each onion cup with the rice mixture, pressing gently so it holds its shape. Arrange the stuffed onions in the air fryer basket in a single layer.

6. 6

   In a small bowl, mix the walnuts, breadcrumbs, the remaining tablespoon of olive oil, and the remaining smoked cheese. Sprinkle this crust over each stuffed onion.

7. 7

   Cook in the air fryer at 350 °F / 175 °C for 10 minutes. Then raise the temperature to 375 °F / 190 °C and cook for 7 minutes more, or until the tops are golden and crisp and the onions are tender.

8. 8

   Let rest for 2 minutes before serving. Finish with a little more parsley if desired and serve hot.