Baked Stuffed Onion Recipes

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LEBANESE ROASTED STUFFED ONIONS



Lebanese Roasted Stuffed Onions image

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

2 extra-large onions (or 3 large onions)
1 cup white rice
1 tablespoon tomato paste
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher or sea salt
freshly ground black pepper
3 tablespoons minced fresh cilantro or parsley (reserve some for garnish)
1 pound ground meat of your choice (original recipe uses lamb)
2 tablespoons white wine vinegar or cider vinegar
3 pinches of sugar
2 tablespoons olive oil

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

STUFFED ONIONS



Stuffed onions image

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

4 very large onions
2 tbsp olive oil
2 tbsp pomegranate molasses
50g Greek yogurt
50g fresh breadcrumbs
400g lamb mince (20% fat)
1 egg , beaten
1 tsp ground allspice
½ tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
½ small pack mint , chopped
½ small pack flat-leaf parsley , chopped

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

JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS



Jamie Oliver's World's Best Baked Onions image

I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream.

Provided by bluemoon downunder

Categories     Onions

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

4 white onions, tennis-ball-sized, peeled
olive oil
2 garlic cloves, peeled and finely chopped
4 sprigs fresh rosemary, lower leaves picked and chopped
8 tablespoons heavy cream
grated parmesan cheese
sea salt
fresh ground black pepper
4 slices pancetta or 4 slices bacon

Steps:

  • Boil the onions in plenty of water for 15 minutes or until slightly tender.
  • Remove the onions from the pan and allow to cool.
  • With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
  • Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
  • Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
  • Finely chop these removed sections of the onion and add to the rest of the chopped onion.
  • Preheat the oven to 400°F.
  • Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
  • Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
  • Stir in the Parmesan and season.
  • Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
  • Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
  • Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
  • How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
  • I presume he is suggesting topping the baked onions with cheese.
  • When the onions are cooked right through, remove and serve.

PETER'S BAKED STUFFED ONIONS



Peter's Baked Stuffed Onions image

Tastes best using Vidalia onions when in season.

Provided by Suzanne Cook

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 6

Number Of Ingredients 10

½ cup uncooked white rice
6 large Vidalia onions
¾ pound ground spicy pork sausage
¼ cup chopped green bell pepper
1 egg, beaten
1 (8 ounce) package cream cheese, softened
½ teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
½ teaspoon paprika

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.

Nutrition Facts : Calories 542 calories, Carbohydrate 30.6 g, Cholesterol 120.8 mg, Fat 41 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 19.2 g, Sodium 533.8 mg, Sugar 7.5 g

BAKED STUFFED ONION



Baked Stuffed Onion image

A yellow onion is stuffed with mushrooms and potatoes, then baked.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 head garlic
8 medium yellow onions, unpeeled
1 cup loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley
2 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
3 Yukon gold potatoes, about 1 pound
10 ounces assorted mushrooms, such as chanterelle, shiitake, or oyster, cleaned and sliced into 1/4-inch-thick strips
1/4 cup dry white wine
Olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees. Wrap garlic in aluminum foil, and cook until soft, about 45 minutes. Set aside until cool enough to handle. Cut off the top of garlic head, and squeeze flesh into a small bowl; set aside.
  • Cut off top quarter from each onion, and wrap each onion in aluminum foil. Cook onions until soft, about 1 1/2 hours.
  • Remove onions from oven, unwrap, and let cool 15 minutes. Peel, and discard skins. Working from the center of each onion, pull out all but two outer layers, leaving a shell. Place shells in a small baking dish. Measure 3 cups of onion flesh.
  • Place half of the onion flesh in the bowl of a food processor. Add basil, parsley, reserved garlic flesh, 1 teaspoon salt, and 1/8 teaspoon pepper. Puree, and set aside.
  • Bring a large saucepan of water to a boil. Peel potatoes, and cut into 2-inch cubes. Cook potatoes until fork tender, about 20 minutes; drain in a colander.
  • Pass potatoes through a ricer set over a large bowl. Slowly whisk in pureed onion mixture. Set potato filling aside.
  • Coat a small saute pan with cooking spray, and set over medium heat. Add one variety of mushroom. Season with remaining 1 1/2 teaspoons salt and 1/8 teaspoon pepper; cover. Cook, stirring occasionally, until tender and slightly golden. Transfer mushrooms to a bowl. Repeat cooking process with remaining mushrooms. Roughly chop remaining onion flesh; stir into mushroom filling.
  • Stuff onion shells with alternating spoonfuls of potato and mushroom fillings. Spray with cooking spray. Add wine to baking dish.
  • Bake stuffed onions until they are soft and golden, about 30 minutes. Let onions cool slightly, and serve warm.

Nutrition Facts : Calories 99 g

STUFFED ONIONS



Stuffed Onions image

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

6 medium yellow onions (about 2 pounds)
2 bacon strips, cut into 1-inch pieces
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon butter
1-1/2 cups sliced fresh mushrooms
1/4 teaspoon salt
Dash each pepper and ground nutmeg
1/2 cup beef broth
Additional parsley, optional

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 :

BAKED STUFFED ONIONS



Baked Stuffed Onions image

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

½ cup uncooked long-grain rice
6 large Spanish onions, peeled
½ pound spicy ground pork sausage
¼ cup chopped green bell pepper
1 egg, beaten
½ cup soft bread crumbs
½ teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
½ teaspoon paprika

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

BAKED STUFFED SWEET ONIONS



Baked Stuffed Sweet Onions image

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

4 medium sweet onions
1/2 teaspoon coarse salt, plus more for cooking water
2 tablespoons extra-virgin olive oil
6 ounces (about 9) cremini mushrooms, trimmed and cut into 1/2-inch pieces
4 ounces Virginia ham, cut into 1/4-inch pieces
1/4 teaspoon freshly ground pepper
3 tablespoons Madeira wine
1/4 cup chopped fresh flat-leaf parsley
1 cup grated (about 2 ounces) Gruyere cheese

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 ONIONS



Baked Stuffed Onions image

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

6 large yellow onions
1 cup fresh breadcrumb
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon oregano
1 tablespoon chopped green onion (green part only)
3 tablespoons butter, melted
salt and pepper (optional)

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

FETA STUFFED ROASTY ONIONS



Feta stuffed roasty onions image

These stuffed onions make an excellent vegetarian main course

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable

Time 1h55m

Number Of Ingredients 10

2 medium onions
2 tbsp olive oil (or oil from the tomatoes) plus extra for drizzling
200g block of feta cheese , crumbled
50g white or brown breadcrumbs
1 red chilli , seeded and finely chopped
6 pieces of sundried tomatoes in olive oil, drained and chopped
a large pinch of chopped fresh thyme leaves, plus extra sprigs
2 tbsp chopped parsley
50g/2oz walnut pieces, chopped
1 medium egg , beaten

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.

Nutrition Facts : Calories 742 calories, Fat 55 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 5 milligram of sodium

BAKED STUFFED ONIONS



Baked Stuffed Onions image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h45m

Yield 8 side dish servings

Number Of Ingredients 11

4 large Spanish onions (about 1 pound each), skin-on
7 tablespoons extra-virgin olive oil
3 large sprigs fresh thyme, plus 2 teaspoons finely chopped thyme leaves
Kosher salt and freshly ground black pepper
1 large clove garlic
20 ounces spinach, stems removed, washed and dried
Grated zest of 1 lemon
2 large eggs, lightly beaten with a fork
Pinch of cayenne pepper, or more to taste
1 cup sourdough bread crumbs
4 ounces feta cheese, crumbled

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.

BAKED STUFFED ONIONS



Baked Stuffed Onions image

Simple ingredients don't always mean plain! These are wonderful. A different and unique side dish that makes a beautiful presentation! Very easy to make, too. Guests will think you fussed!! Enjoy! :D (Photo from taste of home)

Provided by Kelly Williams

Categories     Vegetables

Time 1h

Number Of Ingredients 10

6 medium-sized yellow onions (about 2 lbs.)
3 strips bacon, cut into 1" pieces
1/4 cup italian seasoned dry breadcrumbs
2 Tbl. chopped fresh parsley
1 Tbl. butter
1 1/2 cups sliced fresh mushrooms
1/4 tsp. salt
dash each of pepper and nutmeg
1/2 cup beef broth
more chopped fresh parsley for garnish, optional

Steps:

  • 1. 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. (Slice a little more off if having trouble removing the insides.) 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, at 375° for 45 minutes or until tender, basting outside of onions frequently during the first 15 minutes. Sprinkle with parsley if desired. Other nice additions: minced garlic, chopped red and/or green bell pepper.

More about "baked stuffed onion recipes"

BAKED SAUSAGE STUFFED ONIONS | READY SET EAT
baked-sausage-stuffed-onions-ready-set-eat image
Select onions that are about 3-inches in diameter and 1/2 pound each for this recipe. Refrigerate remaining cooked onion to use in another recipe or chop …
From readyseteat.com
Cuisine American, Italian
Category Appetizer/Snack, Main Dish, Side Dish
Servings 12
Total 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.


BAKED STUFFED ONIONS WITH RICE AND GROUND BEEF - GIVE RECIPE
baked-stuffed-onions-with-rice-and-ground-beef-give image
2021-08-28 These Baked Stuffed Onions make a fantastic dinner recipe that will impress your taste buds. Onions are cooked, stuffed with a spicy rice and …
From giverecipe.com
5/5 (2)
Total Time 1 hr 10 mins
Category Dinner
Calories 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 STUFFED ONIONS RECIPE | EATINGWELL
2020-08-13 Cook the onions in a large pot of boiling water until tender, about 10 minutes. Drain and let cool. Meanwhle, combine bread with milk in a small bowl; let soak for 10 minutes. …
From eatingwell.com
5/5 (1)
Total Time 1 hr 10 mins
Category Vegetarian Thanksgiving Side Dish Recipes
Calories 113 per serving
  • Keeping the whole onions intact, peel away the outer layer. Carefully trim root ends with a paring knife, so they are flat. Cook the onions in a large pot of boiling water until tender, about 10 minutes. Drain and let cool.
  • Meanwhle, combine bread with milk in a small bowl; let soak for 10 minutes. Squeeze bread almost dry and, with your fingers break it into a large bowl. Stir in egg, mushrooms, capers, parsley, garlic, salt and pepper. Set aside.
  • Cut onions in half horizontally. Scoop out some of the center of each onion and chop coarsely. (Reserve the onion halves). Add the chopped onion to the bread mixture and mix well. Fill the onion halves with the bread mixture and sprinkle with dry breadcrumbs.


STUFFED ONIONS: A VEGETARIAN RECIPE FOR A DELICIOUS APPETIZER
Instructions. Peel the potatoes and cut the potatoes into cubed. Fill a small pot with water, add the potato cubes and cook until tender. Fill another pot with water over medium heat and cook five …
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Servings 6
Total Time 3 mins


STUFFED VIDALIA ONIONS RECIPE - MYGOURMETCONNECTION
2015-06-18 Recipes » Side Dish Recipes » Stuffed Vidalia Onions. Stuffed Vidalia Onions. Jump to Recipe. by Lynne Webb on June 18, 2015 (updated August 24, 2021) // 1 comment » …
From mygourmetconnection.com
5/5 (1)
Total Time 40 mins
Category Side Dishes
Calories 306 per serving
  • 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.


BAKED STUFFED ONIONS - HEART HEALTHY GREEK
2020-04-27 Peel the onions and cut off the top of each onion. Score the onion lengthwise, to help the onion layers cook evenly. Bring a large pot of water to a boil and add the onions. …
From hearthealthygreek.com
5/5 (1)
Total Time 1 hr 15 mins
Category Main Dish, Side Dish
Calories 297 per serving
  • Peel the onions and cut off the top of each onion. Score the onion lengthwise, to help the onion layers cook evenly.
  • Bring a large pot of water to a boil and add the onions. Blanch for 3-4 minutes, until the onions have softened. Remove the onions from the pot and allow them to cool.


BAKED STUFFED ONIONS RECIPE | SAINSBURY`S MAGAZINE
Spoon the mixture into the onions, packing it in well, and replace the lids (leftover stuffing can be baked alongside the onions, in a small buttered dish). Put the onions on a lined baking tray, …
From sainsburysmagazine.co.uk
  • Preheat the oven to 180°C, fan 160°C, gas 4. Carefully trim the root ends from each onion to make a flat base, then cut a 1cm slice off as a lid, replace it and wrap each onion in foil. Stand them on a baking tray and cook for 1 hour, or until they are fairly soft. Remove from the oven and leave to cool.
  • Meanwhile, melt the butter in a thickbottomed pan and fry the garlic, sausage meat and thyme on a fairly high heat for 2-3 minutes, stirring every so often to break up the sausage meat, then remove from the heat.
  • Once the onions are cool enough to handle, scoop out the centre from each one with a spoon, leaving a couple of layers inside the skin to hold it together, and leaving the lids intact.
  • Finely chop the cooked onion flesh that you have scooped out and combine it with the sausage mix, breadcrumbs and parsley and season to taste. Spoon the mixture into the onions, packing it in well, and replace the lids (leftover stuffing can be baked alongside the onions, in a small buttered dish). Put the onions on a lined baking tray, cover the whole tray with foil and bake for 30-40 minutes. You can keep these warm for about 30 minutes or serve straight away. Discard the papery skins as you eat.


BAKED SAUSAGE STUFFED ONIONS RECIPE — EATWELL101
2014-11-03 Carefully hollow out onions using a teaspoon or a melon baller and set aside. 3. Crumble sausage and combine with onions, celery, breadcrumbs, bouillon cube. Season to taste with salt and pepper and mix well. 4. Stuff onions with the stuffing and place on a baking sheet lined with parchment paper. 5. Bake in the oven for 30-40 minutes, or until ...
From eatwell101.com
Category Cooking & Meals, Main Dish Recipes


BAKED STUFFED ONIONS - FARM FLAVOR RECIPE
2017-10-22 Chop and reserve the middle part of the onions for later in the recipe. Place hollowed onions in a 2-quart baking dish, and add 1 cup broth. Cut 2 tablespoons of butter into 8 small pieces, and place one piece inside each onion shell. Cover with foil, and bake for 25 to 30 minutes. Let cool 20 minutes. Pour liquid from onions into a measuring ...
From farmflavor.com
Cuisine American
Category Christmas
Servings 8
Total Time 1 hr 20 mins


BAKED ONIONS STUFFED - ALL INFORMATION ABOUT HEALTHY ...
Baked Stuffed Onions Recipe | Allrecipes new www.allrecipes.com. 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. Step 4 Place sausage in a large, deep skillet. Cook over medium …
From therecipes.info


BAKED STUFFED ONION RECIPE - TFRECIPES.COM
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 …
From tfrecipes.com


BAKED STUFFED ONIONS - ALL INFORMATION ABOUT HEALTHY ...
Baked stuffed onions recipe | Sainsbury`s Magazine top www.sainsburysmagazine.co.uk. Spoon the mixture into the onions, packing it in well, and replace the lids (leftover stuffing can be baked alongside the onions, in a small buttered dish). Put the onions on a lined baking tray, cover the whole tray with foil and bake for 30-40 minutes. You can keep these warm for about …
From therecipes.info


STUFFED ONIONS BOMBS - YOUTUBE
stuffed onions,onion bombs,stuffed onion bombs,stuffed onion bacon bombs,bacon wrapped onion bombs,stuffed onion bombs recipe,onion bombs recipe,bacon wrappe...
From youtube.com


BAKED STUFFED ONIONS RECIPES
Baked Stuffed Onions Recipe butter, pepper, oregano, dried garlic, spring onion, onion, salt, parmesan cheese, bread crumbs A tasty side dish, nice with roast meat or chicken. 1 Peel the onions leaving the root end uncut. 2 Put the onions in a pot and cover them with water, bring to a boil then reduce heat and simmer fo...
From tfrecipes.com


BAKED ONION PUDDING - RECIPES | COOKS.COM
4 hours ago crock-pot stuffed cabbage rolls. hot roast beef sandwiches. homemade chicken noodle soup. soft sugar cookies. buttermilk biscuits (cooking school) split pea and ham soup. casserole soup mix . stir-fried rice with pork. ambrosia. german rouladen (beef roll ups) baked ziti (cooking school) italian wedding soup. make ahead macaroni salad. more popular recipes...
From cooks.com


10 BEST VEGETARIAN STUFFED ONION RECIPES | YUMMLY
Vegetarian Stuffed Onion Recipes 116,512 Recipes. Last updated Jan 06, 2022. This search takes into account your taste preferences. 116,512 suggested recipes. Guided . Dairy-Free Herb-Stuffed Mushrooms Yummly. dried thyme, cremini mushrooms, large eggs, salt, day-old baguette and 6 more. Guided. Rich and Crispy Cracker-Stuffed Mushrooms Yummly. garlic …
From yummly.com


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