Beef Stuffed Onions Recipes

Steps:

• Cut tops off onions and peel them. Scoop out centers to within 1/4 in. of edge; set shells aside. Chop the removed onion; set aside 1/4 cup (refrigerate remaining onion for another use)., In a bowl, combine the beef, bread crumbs, soup, green pepper, oregano, salt, pepper and chopped onion; mix well. Stuff the onions. Arrange in a 9-in. microwave-safe pie plate. In a small bowl, dissolve bouillon in water. Pour over onions.

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.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Put the beef stock in a large saucepan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups.
• Put the potatoes on a rimmed baking sheet and roast until just tender, about 45 minutes. When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around the edges. Drizzle 1 tablespoon of olive oil on the baking sheet and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes.
• Pat the meat pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes. Remove the meat to a plate and carefully add a tablespoon of water to the hot pot, scraping up the brown bits from bottom of the pan. Add a tablespoon of olive oil and the pearl onions and season with salt and pepper, to taste. Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water, as needed, to deglaze the brown bits from the bottom of the pan. When the onions are a deep golden brown, add the reduced beef stock and the beef and their juices and bring to a boil. Reduce the heat to maintain a simmer and cook until the meat is tender, skimming fat off the top, if necessary, about 35 to 40 minutes.
• Pass the reserved potato flesh through a ricer or mash with a masher until smooth, adding hot water to loosen them. Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well.
• Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatoes and enjoy.

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.