French Stuffed Onions Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
• Combine ground chicken, bread crumbs, 4 tablespoons French onion soup mix, and pepper in a bowl; blend well. Cover and let mixture rest for 10 minutes.
• Portion chicken mixture into balls using a 1 1/2-tablespoon scoop. Press a mozzarella ball into each chicken ball and roll between your hands to enclose the cheese. Place stuffed chicken balls onto the baking sheet.
• Bake in the preheated oven until meatballs are lightly browned and cooked through, about 18 minutes.
• Meanwhile, heat remaining French onion mix, water, and cream in a saucepan over medium-high heat. Cook until slightly thickened. Serve sauce over stuffed chicken balls.

Steps:

• Heat oven to 375*F.
• Trim the tops from the onions, cut the roots off, but leave the root core in to hold the onion together. Peel the skins. Blanch the onions in lightly salted boiling water for 10 minutes.
• Scoop out the insides, using a melon ball scoop or spoon, leaving 1/3" walls. Chop the scooped insides, and saute them in 1 teaspoons of the butter.
• Melt the remaining 2 teaspoons of butter in a skillet; add the shallots. Cook over medium heat until the mushrooms have wilted, and most of the liquid has evaporated; add the wine and cook until almost dry. Remove from heat; add the chopped parsley. Season well with salt and pepper.
• Combine the mushroom mixture with the chopped onion insides, and fill into the onion shells. Place in a small buttered baking dish with the vegetable stock. Cover with foil.
• Bake for 1 hour, basting once. Remove the lid halfway through to allow the onions to brown. Enjoy!

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

Steps:

• Preheat oven to 350*F.
• Wrap each potato in foil; bake about 1 hour, turning once, until tender.
• Meanwhile, in a frying pan, melt the butter over medium heat; add the onion and sugar and cook, stirring often, until golden--8-10 minutes.
• Remove pan from heat; cool for 10 minutes.
• Meanwhile, in a medium bowl, combine the sour cream with 1 Tbsp of parsely, broth granules, salt, and pepper; set aside.
• When the potatoes are baked and cool enough to handle, unwrap them and using a knife, split the skin open down long side.
• Scoop out the pulp, leaving a 1/2" thick shell.
• Add the potato pulp to the sour cream mixture; mash until smooth.
• Spoon the mixture back into the potato shells; top with additional sour cream (if using) and the onion mixture.
• Sprinkle with the remaining 1 Tbsp. parsely.