Stuffed Onion Bombs Food

STUFFED SLOPPY JOE BOMBS

Steps:

• Put the ground beef in a large nonstick skillet over medium-high heat. Cook the beef, stirring to break it up into the smallest pieces possible, until browned and dry, 3 to 4 minutes. Add the garlic, pepper and onion and cook, stirring, until slightly softened, about 4 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the ketchup, Worcestershire sauce, sugar, chili powder, dry mustard, paprika and 1/2 cup water and cook, stirring, until the sauce is reduced slightly, about 3 minutes. Let cool to room temperature.
• Coat a 24-cup mini muffin tin with nonstick spray. Spoon 1 to 1 1/2 tablespoons of the sloppy joe filling into each of the muffin cups. Freeze until the filling is firm, at least 1 hour.
• Preheat the oven to 375 degrees F. Working with one tube of biscuits at a time (so they stay cold), open and separate out the biscuit rounds. (You will need only 12 of the biscuit rounds for this recipe; reserve any remaining rounds for another use.) Using your fingers, gently split a round apart horizontally so you have 2 thinner rounds of dough. Lightly press each thin round into a 3 1/2-inch-wide circle, concentrating on the edge so that it is thinner than the middle. Place a frozen puck of sloppy joe meat filling in the center of each thin round and then fold the edges of the dough over the filling, pinching the dough together to cover completely. (If the meat begins to thaw too much, freeze it along with the dough for 15 minutes and then continue wrapping.) Repeat with the remaining frozen meat filling and 11 more biscuit dough pieces.
• Transfer the stuffed rounds seam-side down to a parchment-lined baking sheet. Brush each with the beaten egg and sprinkle with a pinch of paprika. Bake until golden brown on the outside and the meat inside is warmed through, about 20 minutes.

STUFFED ONION BOMBS RECIPE - (3.8/5)

Steps:

• In a large bowl, combine the ground beef, bread crumbs, egg, milk, ½ cup barbecue sauce, onion, salt, pepper and garlic powder. Mix together with your hands until thoroughly combined. Cut top and bottom off onion, cut in half and peel off skin. Then separate the onion into "layers". Use the larger outside layers. Stuff your ground beef mixture between two onion layers (essentially making an onion seal around a large meatball). Wrap each "bomb" with 3 slices bacon and secure with toothpicks. Bake in a dish with sides (to catch grease) at 425°F for approximately 40 minutes or until internal temperature 165°F. Glaze the "bombs" with more barbecue sauce and bake an additional 5 minutes. Enjoy!

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 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.

STUFFED ONION BACON BOMBS

Steps:

• In a large bowl, combine the ground beef, crumbs, egg, milk, barbecue sauce, onion, salt, pepper, and garlic powder. Mix with your hands until thoroughly combined.
• Cut the top and bottom off the onions, cut in half and peel off the outer skin. Then separate the onion into 'layers'. Use the outside layers.
• Stuff your meatloaf mixture between two onion 'layers' essentially making an onion seal around a large meatball.
• Wrap each 'bomb' with 3 slices of bacon and secure with toothpicks.
• Bake in a casserole dish at 425° for approximately 40 minutes or until the internal temperature is 165°.
• Top with additional BBQ sauce and bake an additional 5 minutes.

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.

STUFFED ONIONS (CROCK POT)

Steps:

• Peel onions and hollow out hole in center for the stuffing.
• Do not make hole completely through the onion.
• Leave about a 1/2 inch shell at the base of the onion.
• Mix together ham, broccoli, bread crumbs and bell pepper.
• Stuff into onion and top with a chunk of butter.
• Sprinkle with cayenne pepper.
• Place onions in crock pot.
• Pour 1/2 cup of water around onions, but not over them.
• Cook on LOW for 6 to 8 hours.