Stuffed Onions

"These savory onions are made from a recipe found in the 500 ALL-TIME GREAT RECIPES cookbook. The can easily be made vegetarian by omitting the small amount of ham used."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by Pneuma photo by Pneuma
Ready In:
1hr 15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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!

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Reviews

  1. Tasty. The only problem with this recipe was the chef making it (yes I admit it the error came in my scraping skills). Vidalia Onions are a must and will cut poaching time down to 15 minutes. Made these yesterday for this evenings dinner and it worked out well. Thanks for the post. Made for 1`2`3` Hits.
     
  2. Excellent, Syd! I'm also not a great scraper-outer, but I persevered! My onions were medium sized, might be a bit easier with bigger ones. I omitted the ham, but made to recipe otherwise, we really enjoyed these slightly different vegetables! I would happily serve these to guests, as bluemoon commented, very easy to prepare ahead of time, so a great crowd pleaser! Made for Vegetarian swap#8, March 09
     
  3. Oh boy are these tasty! I had a bit of trouble with the out rings of the onions falling off as I tried to dig out the center but I am certain I simply lack the grace and gentleness that it requires. I used cheddar and jack as that is all I had in the house but I think it would be even more lovely with another combination. I also think vidalia or walla walla would be outstanding onions in this dish. The nutmeg adds a nice touch.
     
  4. Okay, so the kids totally hated these. However, I have very picky kids. Hubby and I enjoyed them. Next time I think I will leave the nutmeg out. Thanks Mike for a unique dinner.
     
  5. I used medium-sized onions and I opted for omitting the ham and making the vegetarian version so used 1/2 cup of cooked rice with an extra 1/4 cup of coarsely chopped cashews. Both added some textural variation which I liked. Loved the nutmeg in this dish. When I checked on the onions towards the end of the cooking time, on a whim, I decided to add a bacon topping, so I chopped two rashers of bacon and distributed it evenly over the onions, then cooked them until the bacon had crisped nicely. These were SO delicious, Sydney. What I also like is that for serving guests, these could be made entirely ahead of time. Made for PRMR.
     
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