Seafood Stuffed Onion Recipe 445

ROASTED STUFFED ONIONS - THE NAKED CHEF, JAMIE OLIVER

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.

SEAFOOD STUFFED VIDALIA ONIONS

Steps:

• Preheat oven to 350°F Peel the onions and cut off tops. Using a sharp knife, score center of each onion. Using a small spoon, scoop out center leaving the two outer layers intact to create a 'bowl' (similar to gutting a pumpkin. Save the insides for another recipe). Place shells into an 8" baking dish and set aside.
• MAKE STUFFING: In a sauté pan, heat the olive oil and butter. Add the garlic, celery, and bell pepper. Sauté for 2 minutes, or until the vegetables are softened.
• Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
• ASSEMBLY: Spoon stuffing evenly into onions (do not pack too tightly, just lightly press down into the onions). Pour broth over and around onions. Cover dish and bake for 45-50 minutes or until onions are tender. Remove cover and continue baking for an additional 5-10 minutes to lightly brown the tops.

SEAFOOD STUFFED ONION RECIPE - (4.4/5)

Steps:

• Take your onion and cut off the top evenly. Peel all the skin and tough rings off. slice off enough of the bottom so it can stand upright, but not too much or you'll have no bottom layer. You might have better luck with a larger onion than you'd think you'd need to get a cavity big enough. Score down into the center crosswise making x's out to the last ring you want to be the bowl, and dig out with knife and spoon as much as you can ( this part was not easy nor fun, careful not to pull out the very bottom of the onion.. ) Take the onion bits, chop them finely and put them in a dry non stick skillet on medium to cook and caramelize. stir frequently enough to prevent burning but mostly let it be, laying as flat as possible to the hot surface. Take your cooked and chopped fish or seafood, and stir it together with the cooked onions, the old bay seasoning and the minced garlic. Stuff this into the onion shell and place in an oven safe bowl. Spoon the chicken broth over and around the stuffed onion, so that it is sitting in a bit of the broth. Bake in 350°F for 50 to 60 minutes, basting onion with broth aver 15 min.