Stuffed Onions Recipes

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.

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.

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.

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.

Steps:

• Peel onions without cutting through the bases.
• In large pot of boiling water, cook onions about 20 minutes.
• Drain & immerse in a pot of COLD water.
• Preheat oven to 400 degrees F & oil a baking dish big enough to contain the 6 onions without crowding.
• Using a small sharp knife, cut around & scoop out the central section of each onion.
• Remove about half the inside (saving it for soup or sandwiches).
• Lightly salt empty cavities, then let onions drain upside down.
• In a small bowl, beat the ham into the egg.
• Stir in bread crumbs, parsley, garlic, nutmeg & ALL BUT 3 tablespoons of the grated cheese.
• Add 3 tablespoons of the oil & season with salt & pepper.
• Pat insides of the onions dry with paper towels, then stuff them using a small spoon.
• Arrange onions in one layer in prepared baking dish.
• Sprinkle tops with remaining cheese & then with oil.
• Bake for 45 minutes, or until onions are tender & golden on top.
• Remove from oven & serve hot!

Steps:

• Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
• Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
• Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
• Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
• Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.

Steps:

• Peel onions and cut 1/2 in. off tops and bottoms. Place onions in a large saucepan. Cover with boiling water. Cook until tender, about 20 minutes; drain. , Cool slightly. Carefully remove inside layers of onion, separating into eight individual shells (refrigerate remaining onion for another use). Drain on paper towels. , In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add spinach; cook and stir for 2 minutes. Remove from the heat; stir in the remaining ingredients. Spoon into the onion shells. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through and lightly browned.

Steps:

• Using a sharp knife, slice about one-third off the top of each onion, leaving a flat crown. Then remove a small slice from the bottom so it will remain upright in the slow cooker. Using a grapefruit knife or melon baller, carefully scrape out as much of the onion's core as you can without ruining the onion. Place the onions in the slow cooker insert, pour in the water, cover, and cook on low for about 3 hours, or until the onions are somewhat tender when pierced with a paring knife.
• While the onions are cooking, combine the cheeses, olive oil, currants, chopped mint, and pine nuts in a bowl, mix together with a fork, and add a pinch of freshly ground pepper. Remove the cover of the slow cooker and fill each onion with 2 to 3 tablespoons of the mixture.
• Recover and continue cooking for about 1 hour longer, or until the cheeses are melted and the onions are very tender and getting brown around the edges. Spoon any liquid in the bottom of the cooker over the onions.
• Garnish each onion with a sprig of fresh mint and serve either hot or at room temperature.
• Suggested Beverage
• Okay, I can't resist. I'd like to suggest a wellchilled glass of retsina with this dish. Even the cheap, generic stuff would do, and probably bring back fond memories of the Greek islands. But several of Greece's new generation of winemakers have experimented with making artisanal retsina, and I'd like to suggest that if you can find one, you buy it and drink it. Gaia Estates' Thalassitis is one I can happily recommend.

Steps:

• Preheat the oven to 190C/gas 5/fan 170C. Peel the onions leaving them whole, removing the first layer of onion as you peel. Cut them in half across the middle and remove several layers from the centre of each using a teaspoon. Fill any holes with a small slice of onion taken from the centre layers. Arrange onion halves, cut side up in a small ovenproof dish. Pour a splash of water into the dish and brush the onions with some of the oil. Cover the dish tightly with foil and bake for 45-50 minutes until they are tender.
• Meanwhile, finely chop the inner layers. Heat the remaining oil in a medium sized saucepan and fry the chopped onion, stirring occasionally, for 10 minutes until soft and beginning to brown, leave to cool.
• Mix the cooled chopped onions in a bowl with half the feta, the breadcrumbs, chilli, sun-dried tomatoes, chopped thyme and parsley,walnuts, beaten egg and some salt and freshly ground black pepper. Stir well until everything's combined.
• Increase the oven to 200C/gas 6/fan 180C. Divide the feta stuffing between the onions, then scatter over the remaining cheese and sprinkle over a few thyme sprigs. Drizzle over a little oil from the tomato jar and cook for 25 minutes until the stuffing is bubbling and the feta is golden brown.

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.

Steps:

• Peel onions. Cut a thick slice from the top of each one and reserve.
• Bring a large pot of salted water to a boil, about 5 minutes. Add onions and cook just until tender, watching carefully, 20 to 25 minutes.
• Carefully remove onions from water and drain upside down. Brush outside of onion shells with oil and sprinkle with paprika.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a casserole dish.
• Chop reserved onion tops. Heat 1 tablespoon butter in a skillet over medium heat and add chopped onion. Cook until tender, about 3 minutes. Stir light cream, olives, pecans, and salt into the skillet. Remove from heat. Spoon onion mixture evenly into the onion shells and place into the prepared casserole dish. Sprinkle each onion with bread crumbs and drizzle evenly with melted butter. Top each with a dash of paprika.
• Bake, uncovered, in the preheated oven for 20 minutes.

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.

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.