3 red, white, or Vidalia onions, halved horizontally
1/4cup melted butter
1/4cup white wine or water
1pound Swiss chard
2 shallots, sliced
1/4cup pitted Kalamata olives
1cup crumbled feta
Salt and pepper to taste
Instructions
Heat the oven to 400°F. Halve unpeeled onions around their equator and put in a greased pan, cut side down. Drizzle with melted butter and pour 1/4 cup white wine or water over all. Bake in a 400°F oven until they’re just tender, 15 to 20 minutes. Remove the inner layers of onion, and the skin if you like. Lower the oven temperature to 375°F.
Cut the stems off a pound of chard and cut leaves into ribbons. Save the stems, keeping them separate. Put oil in a large skillet over medium heat. Add the shallots to the pan and cook for a minute. Cook until everything is caramelized, stirring frequently, about 10 minutes.
Stir in the olives. Return heat to medium and stir in the chard stems. Cook, stirring occasionally, until they soften. Add the chard leaves and feta, cover, and turn off the heat. Let chard steam for another 2–3 minutes. Uncover, stir, and re-cover the pan for another couple of minutes. Sprinkle with salt and lots of pepper.
Turn the onions over, stuff them with the chard, and finish them in a 375°F oven until the stuffing is hot and the onion is tender, about 20 minutes more.