Broiled Stuffed Onions Recipes

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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 :

STUFFED SWEET ONIONS WITH BACON



Stuffed Sweet Onions with Bacon image

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

4 medium sweet onions
2 small zucchini, shredded
1 large garlic clove, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry bread crumbs
4 thick-sliced bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1/4 cup reduced-sodium chicken broth

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 ONIONS



Stuffed Onions image

These elegant onions are stuffed with beautiful saffron-tinged basmati rice. The fluffy rice is infused with fragrant spices and studded with toasted nuts and dried fruit for a vibrant and textured jeweled look. The onion layers and rice can be prepared a day ahead and kept refrigerated. These festive onions are a great accompaniment to any large protein roast (fish, chicken, steak) and make for a stunning vegetarian main dish. Use any mix of preferred chopped dried fruit; apricots, dates and currants are all nice alternatives.

Provided by Kay Chun

Categories     grains and rice, vegetables, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt (Diamond Crystal)
3 large yellow onions (2 pounds), ends trimmed and peeled
1/4 cup sliced almonds
1/2 teaspoon loosely packed saffron, crumbled
1 tablespoon lemon juice
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup basmati rice, rinsed until water runs clear
4 tablespoons unsalted butter, melted
1/4 teaspoon black pepper, plus more for seasoning
1 (3-inch) cinnamon stick
1/2 teaspoon ground cumin
1/8 teaspoon ground green cardamom
1/4 cup shelled salted pistachios, chopped
2 tablespoons golden raisins, chopped
2 tablespoons dried tart cherries, chopped
1/4 cup chopped parsley, plus more for garnish

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.

GRILLED STUFFED ONIONS



Grilled Stuffed Onions image

Serve these bacon and pepper stuffed onions topped with cheese. These Grilled Stuffed Onions will become an instant hit at your next barbecue.

Provided by My Food and Family

Categories     Peppers

Time 40m

Yield 6 servings

Number Of Ingredients 8

6 slices OSCAR MAYER Bacon, finely chopped
6 small onions, peeled
3 serrano chiles, finely chopped
1 clove garlic, minced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 tsp. chopped fresh thyme
6 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing

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.

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 520 mg, Carbohydrate 11 g, Fiber 2 g, Sugar 6 g, Protein 10 g

GRILLED BLUE CHEESE STUFFED ONIONS



Grilled Blue Cheese Stuffed Onions image

These onions are mild, easy to make, and are a great side dish! Goes great with steaks, kebabs, burgers, etc.

Provided by SHARON1026

Categories     Side Dish     Vegetables     Onion

Time 45m

Yield 1

Number Of Ingredients 2

1 sweet onion (such as Vidalia®)
3 tablespoons crumbled blue cheese, or to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese.
  • Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 21.8 g, Cholesterol 19 mg, Fat 7.5 g, Fiber 3.9 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 362.2 mg, Sugar 9.8 g

STUFFED ONIONS FOR THE GRILL



Stuffed Onions for the Grill image

You will love this with chicken or pork off the grill. This recipe may be started the day before and once the onions are grilled, cooled and stuffed, refrigerate and finish cooking when you grill the rest of the food.

Provided by Aroostook

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3 large onions, sliced an inch thick
4 tablespoons olive oil
salt
pepper
1 tablespoon onion powder
2 cups prepared herbed chicken flavor stuffing mix
1/2 cup minced onion
1/2 cup minced celery
1 tablespoon butter

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.

STUFFED ONIONS (CROCK POT)



Stuffed Onions (Crock Pot) image

Make and share this Stuffed Onions (Crock Pot) recipe from Food.com.

Provided by yooper

Categories     Onions

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 -6 large onions, peeled
2 cups chopped cooked ham
2 cups frozen chopped broccoli, partially thawed
1 cup Italian breadcrumbs
1/4 cup chopped bell pepper (red or green)
1/4 cup butter, cut into chunks
1 teaspoon cayenne pepper, to taste
1/2 cup water

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.

Nutrition Facts : Calories 487.5, Fat 25.5, SaturatedFat 12.2, Cholesterol 94.2, Sodium 674.1, Carbohydrate 40.1, Fiber 6.2, Sugar 9.4, Protein 26.2

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