Stuffed Grilled Onions Food

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.

STUFFED ONIONS

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.

PETER'S BAKED STUFFED ONIONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
• In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings.
• In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions.
• Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.

STUFFED GRILLED ONIONS

Steps:

• Preheat an outdoor grill for medium indirect heat and lightly oil the grate.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
• Meanwhile, cut a thin slice from the top of each onion; discard tops. Use a small spoon to scoop out the centers of the onions, leaving 1/2-inch-thick shells. Finely chop and reserve removed onions.
• Remove cooked bacon from the skillet using a slotted spoon, reserving 1 tablespoon drippings in skillet. Drain bacon on a plate lined with a paper towel. Add 1 cup reserved chopped onions to the skillet. Cook over medium heat until onions are crisp-tender, about 5 minutes. Add serrano chiles and garlic to the skillet and cook 2 minutes. Stir in cooked bacon.
• Mix Cheddar cheese, Neufchatel cheese, and thyme together in a bowl. Stir in bacon mixture. Spoon evenly into onion shells. Place each filled onion on a sheet of heavy duty aluminum foil. Drizzle 1 tablespoon balsamic dressing on top of each onion. Wrap foil tightly around onions, leaving room for heat circulation inside.
• Grill on the preheated grill until onions are tender, about 25 minutes.

STUFFED ONIONS

Steps:

• Preheat oven to 450 degrees. In an 8-by-8 baking dish, arrange onions cored side up. Pour broth in bottom of pan. Cover pan tightly with foil. Bake onions until tender, about 20 minutes. Remove from liquid. Drain hot liquid from pan; return onions to pan, cored side up. Set aside.
• In a medium skillet, cook bacon over medium heat until crispy, 3 to 5 minutes. Add chopped onions; cook, stirring, until golden brown, 10 to 12 minutes or more.
• Remove from heat; add bread, cheese, and parsley. Season with salt and pepper; stir to combine.
• Fill hollowed onions with chopped-onion mixture (press with back of spoon to pack tightly). Top with more cheese, if desired. Bake, uncovered, until golden brown, 20 to 25 minutes.

VEGGIE STUFFED ONIONS

Steps:

• Preheat grill to medium heat.
• Slice off the top third of each onion and set aside; save tops. Slice an "X" in the inner 2/3 off each onion. Using a spoon remove the inside of the onion forming a bowl. Dice the removed inner section of the onions and set aside.
• In a medium bowl combine the vegetable medley, diced onion, herb garden seasoning and cheese. Evenly divide the mixture into each onion bowl. Top each filled onion with a tablespoon of butter.
• Cover the onion with its original top. Wrap with 2 layers of foil and place on the grill or in a preheated 400 degree F oven. Grill or bake for 20 to 25 minutes or until onions are tender.

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.

STUFFED SWEET ONIONS WITH BACON

Steps:

• Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion., In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture., Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

STUFFED PORK TENDERLOIN

Steps:

• Cook the bacon. Preheat a 9 inch cast iron skillet over medium-high heat. Add the bacon pieces and cook until the fat is rendered and the bacon pieces are crisp. Remove the bacon pieces to a paper towel to drain and leave the bacon fat in the pan.
• Make the balsamic caramlized onions. Add the butter and the sliced red onions to the empty skillet. Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside.
• Remove the fat from the tenderloin. Place the pork tenderloin on a large cutting board. Remove any excess fat or silverskin from the exterior of the tenderloin.
• Butterfly the pork. Butterfly open the pork tenderloin by using long strokes of your knife along the side of the tenderloin about 1/2 inch above the cutting board. Keep the slices parallel to the cutting board and roll open the tenderloin while slicing.
• Stuff the tenderloin. Spread the softened cream cheese on top of the butterflied tenderloin. Sprinkle with the shredded manchego cheese, caramelized onions, baby spinach leaves, and bacon pieces.
• Fire up the grill. Preheat your grill to Medium-High heat (about 375 degrees F) for two-zone cooking (one indirect heat side of the grill, one direct heat side). You can also cook this in your oven at the same temperature.
• Roll and secure. Starting with the edge of the pork tenderloin that was the inside (before slicing open) begin tightly rolling the tenderloin back up. It's okay if there are a few casualties that fall out the sides while rolling. Tie the roll together with butcher's twine every inch to inch and a half until the roll is nice and bound. Season the pork tenderloin liberally with the Chicken Seasoning.
• Grill the tenderloin. Place the stuffed pork tenderloin directly on the grill grates on the indirect heat side of the grill. Cook for approximately 20-30 minutes or until the internal temperature of the tenderloin is 145 degrees F in the thickest part of the meat. Turn the pork tenderloin every 5 minutes while cooking.
• Rest and serve. Remove the tenderloin from the grill. Allow it to rest at least 5-10 minutes before removing the butcher's twine, slicing the tenderloin into 1 inch thick rounds, and serving.

BAKED STUFFED ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
• Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
• Lower the oven heat to 350 degrees F.
• Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.

CHEESE AND PEPPER STUFFED GRILLED CHICKEN BREASTS

Steps:

• Heat 1 tablespoon olive oil in large pan over medium-high heat. Add onions and peppers and cook until tender, 3 to 4 minutes. Remove from heat and let cool slightly.
• With a sharp paring knife, slice into the chicken horizontally to create a pocket. Repeat with all four breasts. Add a slice of cheese into each chicken breast and stuff with 1/4 cup of the pepper mix. Top peppers with another slice of cheese. Press the edges of the chicken together to seal in the filling. Rub all sides of chicken breast with 1/2 tablespoon Cajun seasoning and a pinch of salt and pepper.
• Heat the remaining olive oil in the same pan over medium heat. Cook the stuffed chicken for 5-7 on each side, until cheese is melted and chicken is cooked through.

STUFFED ONIONS WRAPPED IN BACON RECIPE

Steps:

• Top and tail each onion and then remove the skin.
• Core each onion. I prefer the method of using a sharp knife as a 'drill', poke into the centre and twist. Repeat from the other cut side, then push with your thumb, the center should pop out.
• Then use your fingers to work around the remaining onion until you leave a shell just 2-3 onions layers deep.
• Coarsely chop a third of the removed onion and discard the rest. (Don't throw it away though, freeze it for stocks, stews or soups).
• Mix the chopped onion with the minced beef.
• Dice the chilli pepper as finely as you can and add it to the beef.
• Throw in the Worcestershire sauce, thyme, fennel seeds, salt and pepper, then mix well.
• Stuff the onions with the minced beef mixture.
• Wrap each onion with 2 strips of streaky bacon.
• Take half of the BBQ sauce and brush it over the bacon wrapped onions.
• Add the onions to a hot grill and cook for an hour in an indirect heat 'zone' at around 160°C-170°C or 320°F-340°F.
• Brush with the remaining BBQ sauce and move to the direct heat section of the BBQ for a final 5 minutes.
• Place the onions on a baking tray and place in a preheated oven at 170°C or 340°F and cook for an hour.
• Remove the onions from the oven and then turn it up as hot as it will go, flip it to fan mode if you have that option.
• Brush the onions with the remaining BBQ sauce and cook for a final 7-10 minutes or until nicely coloured.

BAKED STUFFED ONIONS

Steps:

• Peel the onions leaving the root end uncut.
• Put the onions in a pot and cover them with water, bring to a boil then reduce heat and simmer for about 20 minutes.
• Remove the onions from the pot and cool.
• Preheat the oven to 350 degrees F.
• Cut off one quarter of the onion removing the root, scoop out a third of the inside (discard or use in some other recipe).
• Mix the bread crumbs, parmesan, garlic powder, oregano, green onion and 2 tablespoons of butter.
• Add salt and pepper to the bread crumb mixture if desired.
• Place the onions in a greased baking dish and fill with stuffing.
• Drizzle with the remaining tablespoon of butter.
• Bake the onions for 30-40 minutes or until soft.

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.

WHOLE GRILLED ONIONS

Steps:

• Gather the ingredients.
• Slice the stem from the onions and peel them, leaving the root intact. Slice a bit of the root off, just enough to provide a flat end so they won't wobble.
• Working from the top and using a sharp knife, a small melon baller, or apple corer, cut the cores from the onions. You should have a cavity about 1-inch across and almost through to the bottom of the onion without piercing it. Use the cored-out onion pieces for another purpose.
• Salt and pepper the onion cavities and then fill each onion with 1 tablespoon of butter. Sprinkle the onions lightly with a bit more salt and pepper.
• Wrap the onions in foil, gathering at the top and twisting to seal.
• Cook in a closed grill for about 1 to 1 1/2 hours over medium indirect coals .
• Untwist top of foil and spread open about 10 minutes before serving.
• Leave them on the grill for more smoked flavor, if you like.
• Remove the onions to a serving platter.

CHEESESTEAK-STUFFED GRILLED CHEESE

Steps:

• Preheat a grill to medium-high heat and place a disposable aluminum foil pan on one side of the grill.
• In a medium bowl, beat together the Cheddar, cream cheese, mayonnaise, garlic powder, smoked paprika and cumin until smooth. Set aside until needed or keep refrigerated in an airtight container for up 2 weeks.
• Set aside 2 teaspoons of the chili seasoning. Sprinkle the steak with the remaining seasoning.
• Add the butter, peppers and onion to the aluminum pan. Sprinkle with the reserved 2 teaspoons chili seasoning. Cook the vegetables, stirring occasionally, until tender, 2 to 3 minutes. Remove and let rest.
• While the vegetables cook, drizzle the steak with oil and cook on the empty side of the grill until medium-rare to medium, about 5 minutes per side, depending on the thickness of the steak. Rest the steak on a rack for 5 minutes. Thinly slice against the grain and add to the pan with the vegetables. Lower the grill to medium heat.
• Partially split the hoagie rolls, leaving just enough of the roll attached so they open like a book. Toast the cut side of the rolls on the grill. Spread a large spoonful of the cheese mixture onto each side of the rolls. Divide the steak, peppers and onions equally between the rolls. Top each with 2 slices of provolone. Close the sandwiches, wrap each in aluminum foil and put back on the grill to toast. Cook until the cheese is melted. Let cool slightly before unwrapping and serving.