Broiled Stuffed Onions Food

BEEF-STUFFED ONIONS

Steps:

• Cut tops off onions and peel them. Scoop out centers to within 1/4 in. of edge; set shells aside. Chop the removed onion; set aside 1/4 cup (refrigerate remaining onion for another use)., In a bowl, combine the beef, bread crumbs, soup, green pepper, oregano, salt, pepper and chopped onion; mix well. Stuff the onions. Arrange in a 9-in. microwave-safe pie plate. In a small bowl, dissolve bouillon in water. Pour over onions.

STUFFED ONIONS

Steps:

• Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.

GRILLED STUFFED ONIONS

Steps:

• Cook and stir bacon in medium skillet on medium heat until crisp. Meanwhile, cut thin slice off top of each onion; discard top. Use small spoon to scoop out centers of onions, leaving 1/2-inch-thick shells. Finely chop removed onions.
• Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add 1/2 cup chopped onions to drippings in skillet. (Reserve any remaining chopped onions for another use.) Cook 5 min. or until onions are crisp-tender. Add chiles and garlic; cook 2 min. Stir in bacon.
• Heat grill to medium heat. Mix cream cheese, shredded cheese and thyme in medium bowl; stir in bacon mixture. Spoon into onion shells. Place 1 on each of 6 large sheets heavy-duty foil; drizzle with dressing. Wrap foil tightly around onions, leaving room for heat circulation inside.
• Grill 25 min. or until onions are tender.

BROILED STUFFED ONIONS

Steps:

• Skin onions; put in pan& cover with water.
• Cook at a slow boil until just tender.
• Scoop out center leaving enough shell to hold the stuffing.
• Melt butter and rub the inside& outside with onions.
• Sprinkle with salt and pepper.
• Cook spinach and drain; add the rest of the ingredients, EXCEPT cheese, and simmer for 10 minutes.
• Stuff the onions with the spinach sauce.
• PLace in a buttered baking dish.
• Sprinkle with cheese and bake in 350 degrres for 45 minutes.

SAUSAGE STUFFED ONION

Steps:

• Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
• Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
• Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
• Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
• Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.

GRILLED STUFFED ONIONS IN THEIR SKINS (FOIL WRAPPED)

Steps:

• Slice off stem and roots ends of the onions, leaving skins in place.
• Prepare a square baking pan by lining it with foil.
• Cut a cone shaped hole in the top of the onions without cutting through the bottom of the onion.
• Set onions in the pan on their roots.
• Stir spices and sugar into the melted butter.
• Add the bread crumbs.
• Stir until well mixed.
• Spoon the bread mixture into each onion.
• Wrap in foil and grill with your steak on the grill, turning often.
• You can also bake in a 400 degree preheated oven for about an hour or until onion is fork tender.
• Serve immediately.

BACON-WRAPPED BAKED ONIONS

Steps:

• Cook the onions in boiling water until tender, but not falling apart (about 25 minutes).
• Remove from pot with a slotted spoon and cool.
• When cool enough to handle, cut off about an inch off of top of onions with a very sharp knife, and finely chop the tops.
• Trim the root end of the onions slightly, just enough so they can stand straight.
• Scoop out about a heaping tablespoon from the center of each onion (make certain to keep the inside intact) and finely chop the center, adding to the rest of the chopped onions.
• Transfer the hollowed onions to an oiled baking dish (I use an 11x7-inch for 8 onions, if you are only making 4 onions, then use an 8x8-inch).
• Set oven to 375 degrees.
• In a skillet over medium heat, saute the chopped onions for about 3 minutes in oil.
• Stir in whipping cream and remove from heat.
• Stir in the Parmesan cheese, salt and pepper.
• Fill the whole onions with some of the sauted onion and Parmesan mixture, then spoon the remainder of the mixture around the onions in the baking dish.
• Wrap a piece of pancetta or a bacon slice around the middle of each onion and secure with a toothpick.
• Bake the onions for about 40-50 minutes (depending on the size of your onions).

BROCCOLI STUFFED VIDALIA ONIONS

Steps:

• Peel and halve the onions. Pot boil in salted water for 12 minutes. Remove centers, leaving about 3/4" edge.
• s. Place onion cups in a 13x9x2" pan.
• Chop the center portions which were removed from the onions to equal about 1 cup.
• Cook broccoli to package directions; drain.
• Combine chopped onion, broccoli, Parmesan cheese, mayonnaise and lemon juice; spoon into the onion cups.
• Note: at this point the onions can be refrigerated until ready to bake.
• Melt butter; blend in the flour, salt, pepper and garlic powder(if using). Add milk and cook until thick, stirring constantly.
• Remove from heat and blend in softened cream cheese. Spoon sauce over the onions; bake, uncovered, at 375*F. for 20 minutes.
• Serve and enjoy!

GRILLED BLUE CHEESE STUFFED ONIONS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese.
• Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.

STUFFED ONIONS FOR THE GRILL

Steps:

• Saute minced onion and celery until soft.
• Add vegetables to dry stuffing mix and prepare according to package direction.
• Set aside.
• Coat onion slices with olive oil.
• Place on grill and brown on both sides.
• Cut out foil pieces that will be big enough to wrap around the stuffed onion slices.
• Sprinkle each foil squares with S, P and onion powder.
• Place a grilled onion slice on a tin foil square and top with prepared stuffing.
• Wrap loosely in foil and return packettes to the grill for 10 minutes or until onion slices are tender.
• If you would like to get fancy, parboil whole large onions for 5 minutes, scoop out middle and follow same basic directions for stuffed onion slices.