French Stuffed Onions Food

FRENCH ONION SOUP STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

ROASTED STUFFED ONIONS

Steps:

• Soak the rice in a bowl with water.
• Fill a pot with water and bring to a boil.
• Cut off the top and bottom of each onion. Also, make a lateral cut on one side of each onion, into the center of the onion, from top to bottom. This will separate the onion layers when boiling.
• Add the onions to the boiling water and boil them for 10 minutes, until they soften.
• Drain the rice and add it to a bowl. Add all the other ingredients, except onions, vinegar/wine and oil. Mix.
• Once the onions are cooked, drain them and let them cool. Separate the layers and fill each onion with one tablespoon of stuffing. Wrap the onion around the stuffing but keep in mind that the rice will increase its size during cooking.
• Heat the oil in a large pan. Add the onions with the cut side down. Cook them for 2-3 minutes. Add the vinegar/wine and cover with a lid. Cook on low for 20-30 minutes and flip the onions after the first 10 minutes.

FRENCH ONION DIP-STUFFED MUSHROOMS

Steps:

• Line a baking sheet with parchment paper and preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the olive oil, onion slices, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until the onions are softened, about 10 minutes. Reduce the heat to medium-low and cook until golden, about 10 minutes more.
• Using a blender, puree together 1/4 cup of the caramelized onions, sour cream, soy sauce and, if necessary, 1 tablespoon water for a dip consistency. Transfer to a bowl. Stir in 1/4 cup of the caramelized onions and season with salt and pepper.
• Meanwhile, arrange the mushroom caps on the lined baking sheet, stem-sides down, and bake, 10 minutes. Flip the mushroom caps over, draining any liquid, and mound the dip into each one. Sprinkle evenly with the cereal crumbs and bake until the mushrooms are tender and the tops are golden, about 20 minutes. Top with the remaining caramelized onions and serve.

FRENCH ONION STUFFED MEATBALLS

Steps:

• In a large nonstick pan over medium-low heat, saute onions and butter stirring occasionally until golden brown and caramelized.
• Add the thyme, salt, water, bouillon, and wine. Cook over medium heat until reduced by half. Let cool.
• Combine the milk soaked bread, 1/2 cup panko, parsley, pepper, salt, and egg in a bowl and mix together until everything is a happy gloopy mess. Mix in the ground beef with your hands until the gloopy mess is evenly distributed into the meat. If necessary to make the meat formable, mix in additional 1/4 cup of panko.
• Grab a small handful of the meat and flatten in your palm. Add some cheese and onions, and fold meat over and around it, sealing the edges as best as you can. This is a messy process. Repeat until all meat has been stuffed.
• In a large nonstick skillet, heat canola oil over medium high heat. Brown meatballs on all sides. Remove to an oven safe dish when browned. Don't worry about these cooking all the way through. They will finish cooking in the oven.
• Make sauce by combining all ingredients in a saucepan, and simmering for 10 minutes. Pour over meatballs, and top the meatballs with any extra onions, with the shredded mozzarella cheese, and any extra provolone you didn't use to stuff the meatballs.
• Bake at 350 for 30 minutes, Remove, top with fresh chopped parsley, and serve with mashed potatoes.

FRENCH STUFFED POTATOES (OAM COOKING)

Steps:

• Freezing: Brown the ground beef, onion, and mushrooms together (Add a little bit of water if the mixture is too dry.) Add the onion salt.
• Put the mixture into a gallon bag.
• Bag the cheeses in a sandwich bag.
• Put all in a produce bag.
• Store potatoes separately in the pantry.
• Preparation: Thaw.
• Preheat the oven to 400* and bake potatoes for 1 hour or until done.
• When the potatoes are nearly done, heat the mixture in a small skillet, but do not put the cheese in the skillet.
• Slice open the potatoes; break up the potatoes with a fork and spoon the meat mixture and cheese on top.
• Return to the oven until the cheese melts.

FRENCH STUFFED ONIONS

Steps:

• Heat oven to 375*F.
• Trim the tops from the onions, cut the roots off, but leave the root core in to hold the onion together. Peel the skins. Blanch the onions in lightly salted boiling water for 10 minutes.
• Scoop out the insides, using a melon ball scoop or spoon, leaving 1/3" walls. Chop the scooped insides, and saute them in 1 teaspoons of the butter.
• Melt the remaining 2 teaspoons of butter in a skillet; add the shallots. Cook over medium heat until the mushrooms have wilted, and most of the liquid has evaporated; add the wine and cook until almost dry. Remove from heat; add the chopped parsley. Season well with salt and pepper.
• Combine the mushroom mixture with the chopped onion insides, and fill into the onion shells. Place in a small buttered baking dish with the vegetable stock. Cover with foil.
• Bake for 1 hour, basting once. Remove the lid halfway through to allow the onions to brown. Enjoy!