Holiday Stuffed Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

MEATY STUFFED ONIONS



Meaty Stuffed Onions image

I won a prize for this recipe in a contest sponsored by our local newspaper. I got it from my mother-in-law, who's originally from Italy.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

4 large sweet onions
1 pound ground beef
1/2 pound bulk pork sausage
1 package (10 ounces) frozen chopped spinach, thawed and drained
5 slices day-old bread, crumbled
1/2 to 2/3 cup beef broth
1/2 cup grated Parmesan cheese
1 egg, beaten
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 258 calories, Fat 13g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 566mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g 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.

ROASTED STUFFED ONIONS - THE NAKED CHEF, JAMIE OLIVER



Roasted Stuffed Onions - the Naked Chef, Jamie Oliver image

Make and share this Roasted Stuffed Onions - the Naked Chef, Jamie Oliver recipe from Food.com.

Provided by swissms

Categories     Onions

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 tennis ball size white onions, peeled
olive oil
2 garlic cloves, peeled and finely chopped
4 sprigs fresh rosemary, lower leaves picked
8 tablespoons heavy cream
2 cups freshly grated parmesan cheese (approximately 2 handfuls)
salt and pepper
4 slices smoked bacon

Steps:

  • Boil the onions in plenty of water for 15 minutes, until slightly tender. Remove from the pan and allow to cool. Remove the top 1 inch of each onion and reserve. If need be, slightly trim the stalk end of the onion so that they sit flat on a roasting tray.
  • Cut about a heaped tbsp out from the inside of each onion, keeping the outside intact. Finely chop along with the reserved onion top.
  • Pre heat the oven to 400°F.
  • Heat a frying pan and add a little olive oil, garlic, chopped onions and a little chopped rosemary. Fry for a couple of minutes then turn the heat down and add the cream. Remove from heat and stir in the parmesan and season to taste.
  • Wrap a rasher of bacon around each onion and secure with the sharpened rosemary twig or half a cocktail stick.
  • Place the onions on the roasting tray and spoon some of the filling inside each one. Bake for 25 minutes.
  • Place the onions on a warmed serving plate, warm through any remaining filling and serve on the side.

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

STUFFED ONIONS



Stuffed Onions image

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

4 medium (8 to 10 ounces each) yellow onions, peeled and hollowed; insides chopped
1/2 cup reduced-sodium chicken broth
4 slices bacon, cut crosswise into 1/2-inch pieces
2 slices white sandwich bread, torn into small pieces
4 ounces Gruyere (or Swiss) cheese, shredded (1 cup), plus more for garnish (optional)
2 tablespoons chopped flat-leaf parsley
Coarse salt and ground pepper

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.

More about "holiday stuffed onions recipes"

PROVENçAL STYLE STUFFED ONIONS • THE VIEW FROM GREAT …
provenal-style-stuffed-onions-the-view-from-great image
2013-11-13 Ingredients 2 Vidalia onions, or any other variety, sweet or regular 2-3 Tbsp olive oil, divided 2 Tbsp butter, divided salt and fresh cracked black pepper 2 cloves garlic, minced 1 large shallot, minced white wine, Sherry, or …
From theviewfromgreatisland.com


STUFFED ONIONS RECIPE - THE COOKING FOODIE
stuffed-onions-recipe-the-cooking-foodie image
2019-01-20 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. …
From thecookingfoodie.com


HOW TO MAKE STUFFED ONIONS - YOUTUBE
Fill a large pot with water and bring to a boil. Peel onions and trim the ends.. Make a cut down …
From youtube.com


PORK TENDERLOIN RECIPE - HOLIDAY STUFFED PORK TENDERLOIN - HOW …
2018-12-12 Instructions Heat a large pot over medium-low heat and add 1 tablespoon of …
From howsweeteats.com


SUKKOT MEALS: SWEET AND SOUR STUFFED ONIONS – THE FORWARD
2012-10-01 Sweet and Sour Stuffed Onions Serves: 4 to 6. 3 large white or Spanish onions …
From forward.com


STUFFED ONIONS - VEGETARIAN RECIPE - GOOD HOUSEKEEPING
2015-06-21 Preheat oven to 180°C (160°C fan) mark 4. Roughly chop reserved onion flesh …
From goodhousekeeping.com


HOLIDAY STUFFED ONIONS RECIPES - NDALU.UK.TO
Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more …
From ndalu.uk.to


STUFFED ONIONS | COOK FOR YOUR LIFE
Directions. Preheat the oven to 400 degrees. Boil the onions whole for 10-12 minutes or until …
From cookforyourlife.org


BEST STUFFED ONIONS RECIPES | FOOD NETWORK CANADA
2011-06-08 Step 6. Add cheese, fennel, olives, pomegranate seeds, garlic, salt, and pepper. …
From foodnetwork.ca


HOLIDAY STUFFED ONIONS RECIPE - FOOD.COM | RECIPE | ONION RECIPES ...
The reason we call them "holiday" Jul 11, 2013 - Delicious sausage stuffing in a cored out …
From pinterest.com


EASY HOMEMADE SAUSAGE STUFFING RECIPE - SIXSISTERSSTUFF.COM
2022-11-11 Place the unseasoned stuffing cubes in a large bowl. In a large non-stick skillet …
From sixsistersstuff.com


12 STUFFED ONION RECIPES IDEAS | RECIPES, ONION RECIPES, COOKING …
Mar 30, 2015 - Explore Health & Fitness's board "Stuffed Onion Recipes", followed by 1,275 …
From pinterest.ca


TOP HOLIDAY DESSERT RECIPES | KEVIN IS COOKING
2022-11-09 Make this holiday pie recipe for a spin on the classic. Make This Recipe. ...
From keviniscooking.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #occasion     #low-protein     #stuffings-dressings     #side-dishes     #holiday-event     #dietary     #christmas     #low-calorie     #low-carb     #low-in-something     #4-hours-or-less

Related Search