INDIAN INFLUENCED STUFFED ONIONS
Originally posted for RSC#9, Jan '07. A slightly different side dish with a nice Indian influence. I have used hot curry powder in this recipe, but use a mild curry if you prefer.
Provided by Sarah
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut a small amount off the bottom of the onions to ensure they will stand upright.
- Cut 1/4 down from the top and discard top piece.
- Place onions in a large pot of boiling salted water for 20 minutes. Remove and let cool.
- In the mean time, cook potatos and carrots separately until tender. (I steam mine, but any method would work just as well.).
- Once cooked, let cool slightly and dice up julienned carrots. You should now have tiny little squares.
- Preheat Oven to 180 Celsius (350F).
- Go back to onions and remove inner layers and any tough outer skin layers, leaving 2 outer layers intact. This can be done with a melon baller, or teaspoon. You may end up with a hole in the bottom - never mind, this won't even be noticed.
- Dice up some of the left over onion roughly until you have approximately 1 Tablespoon. Place 1/2 teaspoon into each hollowed out onion.
- Mash potato until smooth, and then mix with carrot, coconut milk, curry powder, salt and pepper.
- Share potato mix among onions shells until they are full.
- Place onions in oven safe dish with lid, cover and cook at 180 Celsius for 20 minutes.
- Remove from oven, top onions with diced tomato and bread crumbs.
- Place under griller on med-high for 10 minutes or until crumbs brown.
Nutrition Facts : Calories 168.1, Fat 3.7, SaturatedFat 3, Sodium 801.8, Carbohydrate 32.3, Fiber 4.6, Sugar 8.1, Protein 3.6
STUFFED ONIONS
Soft, caramelised, oven-roasted onions stuffed with minced lamb and creamy Greek yogurt, a main course with a difference that's delicious with vegetable pilaf
Provided by Miriam Nice
Categories Side dish
Time 1h40m
Number Of Ingredients 13
Steps:
- Trim the very ends of the onions. Make an incision in each, from top to root, then another 0.5cm along, so you can cut out and discard a thin wedge (like you're discarding a segment of orange). Bring a pan of water to the boil and add the onions. Boil for 10 mins, remove from the water and let cool. Heat oven to 200C/180C fan/gas 6.
- When the onions are cool enough to handle, carefully peel and set aside their outer layers - you want about 12-16 large layers in total, which will become the outer casing for the lamb filling. You can use the smaller, leftover layers in the middle for another recipe.
- Mix all the stuffing ingredients in a bowl and season well. Shape into 12-16 oval meatballs. Put each one on an onion layer and roll it up to create what looks like a small, peeled onion.
- Pour half the olive oil into a large, shallow casserole dish or roasting tin, then arrange all the stuffed onions on top in a tight, single layer. Drizzle over the remaining oil and bake for 45 mins. Brush with the molasses and bake for another 15-20 mins until the casings are really soft and dark golden brown. Serve with the root vegetable rice and the herby yogurt dressing on the side.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
STUFFED ONIONS
My husband, a pastor, was once paid in onions and potatoes by a little community. That's when I discovered this recipe. Baked with a tasty stuffing, the onions are mellow and tender.-Cathy Gilpin, Alamosa, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
STUFFED ONIONS
These elegant onions are stuffed with beautiful saffron-tinged basmati rice. The fluffy rice is infused with fragrant spices and studded with toasted nuts and dried fruit for a vibrant and textured jeweled look. The onion layers and rice can be prepared a day ahead and kept refrigerated. These festive onions are a great accompaniment to any large protein roast (fish, chicken, steak) and make for a stunning vegetarian main dish. Use any mix of preferred chopped dried fruit; apricots, dates and currants are all nice alternatives.
Provided by Kay Chun
Categories grains and rice, vegetables, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil over high. Make a lengthwise cut into each onion from the top to root end, slicing only halfway through to the middle of the onion. (This will make it easier to separate the layers.) Reduce heat to medium-high and simmer briskly until the onions are softened through the middle and the layers separate easily, about 25 minutes. Transfer onions to a cutting board and let cool.
- Meanwhile, heat oven to 350 degrees. Spread almonds on a baking sheet and toast until lightly golden, 6 to 7 minutes; transfer to a plate to cool. Increase oven temperature to 400 degrees.
- In a small bowl, combine saffron and lemon juice, and let sit.
- Separate the onion layers until just the centers remain. (You may have to trim the root ends a bit more if the layers don't completely separate.) Cut the 2 largest outer layers from each onion in half for 12 equal pieces, then count out more of the inner layers for a total of 20 to 24 stuffed onions. (The number will vary depending on the size of onions.) Finely chop the remaining onion centers and any remaining onion layers to make 1 cup; a little less or more is OK.
- Heat 2 tablespoons of the oil in a high-sided, 12-inch ovenproof skillet with a lid over medium. Add chopped onion and cook, stirring occasionally, until tender, 3 minutes. Stir in rice and 2 tablespoons of the melted butter, and stir until evenly coated. Stir in 1 teaspoon salt, the pepper, saffron-lemon juice, cinnamon stick, cumin, cardamom and 1 cup of water. Bring to a boil over high, then cover and reduce heat to medium-low. Cook until the liquid is just absorbed, about 3 minutes (rice will still be undercooked). Stir in toasted almonds, pistachios, raisins, cherries and parsley.
- Spoon 2 tablespoons of the rice mixture in the center of each onion layer so that the onion loosely covers the filling. (Rice will expand; bundles should be partly open.) Scrape out and discard any remaining rice (or reserve for future use) and clean out the skillet.
- Coat the bottom of the skillet with the remaining 2 tablespoons oil, and arrange onions seam side up in a single layer. Add 1 cup of water to the pan, season onions with salt and pepper, and drizzle with the remaining 2 tablespoons butter. Bring to a boil over high, cover tightly and transfer to the oven to bake until all the liquid has been absorbed, rice is cooked through and onions are tender, about 30 to 40 minutes.
- Garnish with parsley and drizzle with oil. Serve warm.
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