STUFFED ONIONS
Don't rush the cooking of the chopped onions. Keep them on the stove until the natural sugars are caramelized, yielding a deep, rich, sweet flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 7
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 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 :
LEBANESE ROASTED STUFFED ONIONS
These Lebanese Roasted Stuffed Onions are baked to perfection, until they're mellow and tender. Stuffed with a delicious herby and ground meat filling. Easy to make and so tasty!
Provided by Jaden Hair
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 14
Steps:
- The first step is to soak your rice in a bowl cool water. The rice will absorb some of the water -- we'll drain off the water in a later step.
- Fill a pot with water (enough to cover a whole onion by 1" and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions, and let them cook for 10 minutes or until the layers soften and separate easily.
- Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.
- When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.
- In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking.
Nutrition Facts : Calories 215 kcal, Carbohydrate 23 g, Protein 12 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 49 mg, Sodium 490 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BAKED STUFFED ONIONS
You'll never look at onions the same way again! This wonderful side dish goes well with beef, pork or chicken, or it can be a geat little meal in itself!
Provided by Kimber
Categories Side Dish Vegetables Onion
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish.
- In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Slice tops off of onions. Bring a large pot of salted water to a boil. Add onions and cook until tender but still firm, about 15 minutes. Drain, cool and remove centers of onions, leaving shell intact. Chop centers and reserve 1/2 cup of the chopped flesh.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
- In the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender. Combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley. Spoon mixture into onion shells and place in prepared dish.
- Combine melted butter and paprika; brush or spoon over onions.
- Bake in preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 35 g, Cholesterol 66.9 mg, Fat 20.9 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 8.4 g, Sodium 717 mg, Sugar 7.9 g
CHEESE-STUFFED SWEET ONIONS
These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone cheese. For the blue cheese, you can use Gorgonzola cheese, and in place of Romano, you can use Parmesan. It's all delicious! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Side Dishes
Time 4h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Peel onions. Cut a 1/2-in. slice off top of each onion; remove centers with a melon baller, leaving 1/2-in. shells. Chop removed onion, reserving 3 cups (save remaining onion for another use). Mix together goat and blue cheeses, minced thyme and reserved onion; spoon into onions., Place onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low 4-5 hours or until onions are tender. Cut in half to serve; sprinkle with thyme leaves.
Nutrition Facts : Calories 137 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
ROASTED STUFFED ONIONS
Categories Onion Side Bake Roast Thanksgiving Stuffing/Dressing Fall Gourmet Peanut Free Soy Free
Yield Makes 10 stuffed onions
Number Of Ingredients 11
Steps:
- Make onion shells:
- Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
- Make stuffing:
- Coarsely chop enough scooped-out onion to measure 3 cups.
- Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
- Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
- Roast onions:
- Preheat oven to 425°F.
- Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
- Stuff and bake onions:
- Reduce oven temperature to 350°F.
- Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.
MOM'S ONION RINGS
Steps:
- Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet.
- Separate the onions into rings and put in a large bowl. Toss with 1/2 cup of the flour. Arrange the floured rings on the cooling rack; let stand for 15 minutes.
- Fill a large, wide pot with 2 inches of vegetable oil and heat to 365 degrees F over medium-high heat. In a large bowl, whisk the remaining 2 cups flour with the cornstarch, paprika, cayenne, lime zest and 1 1/2 teaspoons kosher salt. Add the milk, club soda and egg and whisk to combine.
- Working in 3 or 4 batches, add a small amount of the onions to the batter and then immediately place into the hot oil. Fry until crisp and golden, turning once, 2 to 3 minutes. Allow the oil to come back to temperature between batches.
- Season the onion rings with salt. Serve immediately with your condiment of choice, or transfer to a cooling rack and keep warm in the oven until ready to eat.
BAKED STUFFED ONIONS
Make and share this Baked Stuffed Onions recipe from Food.com.
Provided by _Pixie_
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 205, Fat 8, SaturatedFat 4.6, Cholesterol 18.9, Sodium 241.2, Carbohydrate 28.7, Fiber 3, Sugar 7.7, Protein 5.5
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.
BAKED STUFFED SWEET ONIONS
The mildness of sweet onions make them ideal for this delicately hearty side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Peel onions; slice 1/2 inch from top of each, and discard. Slice just enough from the root end so that onions stand upright. Using a melon baller, hollow out the insides, leaving a 1/3- to 1/2-inch-thick shell. Set aside. Finely chop removed parts, and set 1 cup chopped onion aside. Discard remaining onion or reserve for another use.
- Bring a large pot of water to a boil; add salt. Gently submerge onion shells, and boil 5 minutes. Remove with a slotted spoon; transfer to a wire rack to dry.
- Make the stuffing: In a large saute pan, heat 1 tablespoon oil over medium heat. Add reserved chopped onions, and cook until translucent, about 8 minutes. Add mushrooms and ham, and season with salt and pepper; cook until mixture is browned, about 5 minutes. Add Madeira; deglaze pan, stirring with a wooden spoon to loosen any brown bits on bottom. Remove from heat, and transfer to a small mixing bowl; let cool slightly, 2 to 3 minutes. Add parsley and Gruyere cheese, and stir to combine.
- Fill boiled onion shells with stuffing. Place in a small roasting pan; drizzle with remaining tablespoon oil. Cover with aluminum foil. Bake until tender, about 50 minutes; remove foil after 40 minutes to allow stuffing to brown.
BAKED STUFFED SWEET ONIONS
Sweet onions stuffed with ham, cremini mushrooms and Gruyere cheese. A summer must at our house when the new crop of sweet onions come on.
Provided by sugarpea
Categories Ham
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°; peel onions and slice 1/2" from the top of each; discard; slice just enough from the bottoms to allow the onions to stand upright.
- Use a melon baller to hollow out the inside of each onion, leaving a 1/3" to 1/2" wall; set aside; chop the removed parts and set 1/2 cup aside; save the rest for another use.
- Gently add onions to a pot of boiling, salted water and boil for 5 minutes; remove with a slotted spoon and set aside to dry on a wire rack.
- Saute reserved chopped onions in 1/2 T oil until translucent, about 8 minutes; add mushrooms, ham and pepper and saute until browned, about 5 minutes.
- Deglaze pan with wine and pour mixture into a small bowl; let cool for 2 or 3 minutes; add the parsley and cheese and stir to combine.
- Stuff the onions; place in a small roasting pan and drizzle with remaining 1/2 T oil; cover with foil and bake until tender, about 50 minutes; remove foil 10 minutes before done and allow to brown.
Nutrition Facts : Calories 226.3, Fat 13.1, SaturatedFat 4.2, Cholesterol 30.3, Sodium 776.7, Carbohydrate 13.6, Fiber 2, Sugar 5.6, Protein 12.8
BEEF-STUFFED ONIONS
I learned to cook at an early age. Instead of relying on recipes, most of my dishes come about from trial and error, including this skillet. We always make this when we go camping.-Clara Honeyager, Mukwonago, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein.
STUFFED SWEET ONIONS WITH BACON
This unexpected side dish is perfect to serve alongside grilled steak or pork chops. Even if you're not an onion fan, the low heat and long cooking time of this dish mellows and sweetens the sometimes sharp raw onion flavors that many dislike.-Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Side Dishes
Time 4h45m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 284 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 641mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 5g fiber), Protein 11g protein.
STUFFED VIDALIA ONIONS
In-season sweet Vidalia onions are positively delicious stuffed and baked and make for a great side dish alternative to potatoes or pasta.
Provided by Lynne Webb
Categories Side Dishes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Trim a thin slice from both ends of each onion, then peel away the papery skin and place the them in a covered, microwave-safe dish with about 1/4-inch of water in the bottom.
- Microwave at 80% power until the outer layers of the onion are tender but not soft, 4 to 5 minutes. Remove from the oven, drain off the water and let stand, uncovered, until cool enough to handle.
- Begin removing the inner layers of the onion by inserting a fork into the center and twisting. Pull upward gently, remove the core and transfer to a cutting board.
- Remove additional layers until you are left with a hollow shell about 3/8-inch thick. This could consist of either one or two of the outer layers, depending on the individual onion.
- Roughly chop the inner layers of the onion into 1/2 inch pieces.
- Melt the butter in a large pan over medium heat. Add the chopped onion and sauté for 3 minutes. Season with salt and pepper, then sprinkle the flour evenly over the onions and combine.
- Continue cooking, stirring constantly, until the flour turns uniformly golden in color, 4 to 5 minutes longer.
- Add the white wine and combine thoroughly. Stir in the chicken broth and continue cooking until the mixture is thickened and smooth, about 3 minutes more. Add the half-and-half, taste and adjust the seasoning as needed.
- Using a teaspoon, fill the onion shells with the creamed mixture, pressing down gently after each spoonful. Top with a sprinkling of panko crumbs and dust with a bit of paprika for color.
- Bake, uncovered for 8 to 10 minutes, or until the crumb topping is golden brown.
- Makes 4 servings
Nutrition Facts : ServingSize 1 serving, Calories 306 kcal, Carbohydrate 39 g, Protein 6 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 377 mg, Fiber 5 g, Sugar 17 g, UnsaturatedFat 5 g
STUFFED ONIONS RECIPE
Onions stuffed with meat and rice - original, beautiful and interesting recipe for stuffed onion. these stuffed onion are so rich and flavor that you can not stop eating them. If you want to impress your family and friends, make this dish for them.
Provided by TheCookingFoodie
Categories Dinner Recipes Middle Eastern Recipes Lunch Recipes Christmas Recipes Thanksgiving Recipes Passover Recipes Gluten-Free Recipes
Yield 5
Number Of Ingredients 16
Steps:
- 1. Fill a large pot with water and bring to a boil. Peel onions and trim the ends.. Make a cut down on one side of each of the onions, cutting into the center from top to bottom. Cook 15 minutes in boiling water. Remove from boiling water and allow to cool. separate out the layers of the onions 2. Finely chop parsley, mint and onion hearts (the inner part that you can't fill). 3. In a large bowl mix ground beef, rice, chopped herbs and onions hearts, crushed garlic, salt, pepper, Baharat, paprika and olive oil (optional). 4. Place 1-2 tablespoons of the meat mixture in each layer of the onions and wrap. 5. Into a large pan pour broth, water and date syrup. Add cinnamon stick and bay leaf. Arrange stuffed onions in the pan with the cut side down. Bring to a boil, reduce the heat to low, cover the pan and simmer for about 1 hour.
BAKED STUFFED ONIONS
Provided by Food Network Kitchen
Categories side-dish
Time 2h45m
Yield 8 side dish servings
Number Of Ingredients 11
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.
More about "stuffed sweet onions food"
STUFFED ONIONS WITH RICE AND GROUND BEEF - GIVE RECIPE
From giverecipe.com
5/5 (2)Total Time 1 hr 10 minsCategory DinnerCalories 263 per serving
- Remove two or three layers from the center of the onions. There should be enough room to stuff them with the filling. You can use the removed onion layers for the filling or put them in a plastic bag and keep it in the freezer to use in another dish.
- For the sauce, heat olive oil in a shallow pan. Add in tomato paste, dried mint and garlic. Stir well and cook for a minute. Put the pan aside.
BAKED SAUSAGE STUFFED ONIONS - READY SET EAT
From readyseteat.com
Cuisine American, ItalianCategory Appetizer/Snack, Main Dish, Side DishServings 12Total Time 1 hr 25 mins
- Preheat oven to 375°F. Cut 1/4-inch slice from top of each onion; trim small amount from bottom end so onion stands upright. Place half of onions in 8x8-inch microwave-safe dish; add 1/2 cup water. Cover. Microwave on HIGH 10 to 12 minutes or until onions are tender. Carefully remove onions from dish and cool slightly. Repeat with remaining onions and water.
- Carefully remove inner layers of onions with paring knife, leaving about a 1/4-inch onion shell. Chop and reserve 1 cup of the onion. Set aside remaining onion for another use.
- Spray 13x9-inch baking dish with cooking spray. Place 1 cup tomato sauce in bottom of dish. Add onion shells; sprinkle with salt and pepper.
- Heat large nonstick skillet over medium-high heat. Add sausage; cook 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally. Drain. Add reserved 1 cup chopped onion and garlic; cook 2 to 3 minutes or until garlic is fragrant. Add undrained tomatoes, remaining tomato sauce, 1/2 cup cheese and bread crumbs; stir to combine. Carefully spoon mixture into onion shells. Cover dish with aluminum foil.
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SPINACH AND MUSHROOM STUFFED SWEET ONIONS RECIPE ...
From mygourmetconnection.com
5/5 (1)Total Time 35 minsCategory Side DishesCalories 270 per serving
- Cut a thin slice from both the stem and root end of the onions, then cut in half crosswise and peel. Pop out the centers leaving the outer 3 rings in tact and arrange the onion halves on the prepared baking sheet.
- Cover the holes left in the bottom of the onion halves by cutting appropriately sized pieces from the onion you removed and laying them across the opening. Brush the onion halves with about 1 tablespoon of the olive oil, season with salt and pepper and pre-bake for 8 to 10 minutes.
- While the onion shells bake, dice the onion you removed from the shells. Heat the butter and 1 tablespoon of olive oil in a large frying pan over medium heat.
STUFFED SWEET ONIONS WITH SOUBISE - FOODSERVICE DIRECTOR
From foodservicedirector.com
Ingredients OnionsMenu Part Appetizer/Small Plate
- 1. Preheat oven to 425 F. Peel and remove top quarter from each onion. Hollow out center of each onion, leaving at least ¼- to ½-inch-thick outer shell. Reserve onion pieces and chop for later use. 2. Place onions cored side up in baking pan. Pour broth in bottom of pan. Cover pan with foil. Bake onions until tender, about 25 to 30 minutes. 3. Meanwhile, in medium skillet, cook chopped onions in butter over medium heat until golden brown and tender. Stir in sausage and heat through. Remove from heat; stir in baguette cubes, 1 cup cheese and chives. Season with salt and pepper and combine. 4. Remove baked onions from pan and drain broth. Return onions to baking pan, cored side up. Fill hollowed onions with onion-sausage mixture and pack tightly. Top with remaining 1/4 cup cheese. Bake, uncovered, until golden brown, about 15 to 20 minutes. 5. For soubise: In medium saute pan, saute onion in butter until softened. Add velouté sauce and heavy cream and heat through. Remove sauce from pan
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- 1. For beer mustard, in medium bowl, combine the black and yellow mustard seeds with the vinegar and 1½ cups of dark beer. Cover and refrigerate overnight. 2. In medium saucepan, combine the remaining ½ cup dark beer with honey, dark brown sugar, salt, allspice and turmeric; over high heat, bring to a boil. Remove from heat, transfer to a blender and let cool. 3. Add ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer blended mustard to a glass jar. Cover and refrigerate overnight before serving. 4. For sauce, in large, wide heavy-bottom pot, add oil, onions, garlic and fennel. Caramelize over medium-high heat. Once vegetables are dark in color, add remaining sauce ingredients and simmer for 15 minutes. 5. Remove from heat; allow ingredients to cool a little. Puree and refrigerate until needed. Photograph courtesy of ASR Group
- 1. For fava puree, bring large pot of salted water to a boil. Shell fava beans; blanch in boiling water for approximately 30 seconds. Remove from water and submerge in ice bath for 2 minutes. Strain, then peel the outer casing of beans. 2. In food processor, combine peeled beans, lemon zest and juice and Parmesan cheese. Pulse, adding olive oil slowly until smooth yet grainy texture is achieved. Season with salt and pepper; set aside. 3. For squash blossoms, in large mixing bowl, combine ricotta cheese, pistachios, parsley, tarragon and chives. Season with salt and pepper. Place mixture in refrigerator to chill and firm. 4. Once cold, roll cheese into 12 quenelles. Slide quenelles deep inside squash blossoms. 5. To serve, prepare plates with fava puree and sprinkle with arugula leaves. Heat oil in large saute pan; flash fry blossoms for 20 seconds on each side. Plate 3 blossoms on each plate and drizzle with espelette or extra virgin olive oil. Photo courtesy of California Milk Advisor
SWEET ONIONS STUFFED WITH SPICED LAMB - FOOD AND WINE
From foodandwine.com
Servings 6Total Time 1 hr 45 mins
- Preheat the oven to 400°. In a small saucepan, combine the chicken stock, dried apricots and lemon zest and bring to a boil. Simmer over moderate heat until the apricots are plump and the liquid is reduced to a few tablespoons, about 10 minutes.
- Meanwhile, cut the top third off of each onion; reserve the tops. Using a melon baller or small spoon, remove the center of each onion, leaving a two-layer shell. Coarsely chop the centers. Trim off the root ends and stand the onions upright in a medium baking dish; leave room for the onion tops.
- In a large skillet, melt 3 tablespoons of the butter. Add the chopped onions and cook over moderate heat, stirring occasionally, until very soft, about 12 minutes. Add the lamb and cinnamon, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the lamb is cooked through and any liquid has evaporated, about 8 minutes. Remove from the heat. Stir in the apricots and 2 tablespoons each of the chopped mint and parsley. Let cool slightly.
- Spoon the lamb filling into the onion shells, packing it in tightly and mounding it over the onions. Sprinkle the bread crumbs on top and dot with the remaining 1 tablespoon of butter. Set the onion tops beside the stuffed onions and add the water to the dish. Cover with foil and bake for 40 minutes. Uncover and bake for about 20 minutes longer, until the onions are tender and the tops are golden. Let the onions rest for 10 minutes, then sprinkle with the remaining 1 tablespoon each of mint and parsley. Partially cover with the onion tops, transfer to plates and serve.
PROVENçAL STYLE STUFFED ONIONS - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.4/5 (39)Servings 2Cuisine FrenchCategory Appetizer, Side Dish
- With the flattest side of the onion down, slice off the top. Use a spoon to carefully scoop out the inside of each onion, leaving a good layer of flesh around the perimeter, being sure to leave the bottom intact. Reserve the scooped out bits.
ROASTED SWEET ONIONS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
4/5 (1)Total Time 1 hr 35 minsCategory EntreesCalories 489 per serving
- In a small pot over medium heat, combine the stock, apricots, and lemon zest. Gently simmer until the apricots are plump and the liquid is reduced to 1/2 cup, roughly 10 minutes.
- Without peeling the onions, cut about 1 inch off the tops and just enough off the bottoms that each onion stands upright. Reserve the onion tops and discard the bottoms. Remove all but the outer two layers of each onion by scooping out the centers with a spoon or melon baller, reserving the insides. Set the onion shells in a baking dish along with the tops. Finely chop the insides.
- Melt 3 tablespoons of the butter in a skillet over medium-low heat. Stir in almost all of the chopped onions, reserving some for another use, and cook until softened, 10 to 12 minutes. Add the lamb, cinnamon, and cumin and season with the salt and pepper. Raise the heat to medium-high and cook, continually stirring with a wooden spoon, until the lamb is crumbly, 7 to 8 minutes. Do not drain the rendered fat; it’s needed to keep the onions moist and to impart a luscious unctuousness to the overall dish. Remove the pan from the heat. Stir in the apricot mixture and its liquid, hot sauce to taste, and the parsley and mint. Let cool slightly. (The lamb filling can easily be prepared a day in advance, covered, and refrigerated.)
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