STUFFED ONIONS
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
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 :
ITALIAN STUFFED ONIONS
Adapted substantially from a recipe I found on Huey's website. A great side-dish to roasts, grilled or BBQd meats. Yellow onions (for Americans) or brown onions (for Australians) are probably the most suitable and most flavoursome for this recipe. Be careful not to overcook the onions in step one; the outer rings need to be firm enough to serve as a case for the stuffing. If you end up with too much stuffing - and this will very much depend on the size of your onions! - use the extra stuffing to stuff a tomato.
Provided by bluemoon downunder
Categories Cheese
Time 50m
Yield 8 Italian Stuffed Onions, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200°C/400°F/6 gas mark.
- Cook the onions in plenty of rapidly simmering water for about 15 minutes; drain well, cut in half and scoop out about two-thirds of the centre; chop up the inner section of the onions (or mince them in a mini processor) and place the outer rings on a lightly oiled oven tray.
- Melt the butter in a heavy-bottomed, preferably non-stick, pan; add the onion and garlic and briefly sauté them until they are tender; add the grated potato and cook briefly until the potato has softened and started to crisp; sprinkle with salt, ground pepper and thyme, to taste; and add optional, additional herbs (if using).
- Add the lemon juice (if using), chopped baby spinach leaves and grated Parmesan and mix well to cool a little.
- Then add the eggs and mix until the contents of the pan are well-combined, being careful not to scramble the eggs; check the seasoning and adjust if necessary.
- Spoon the mixture into the onion rings, sprinkle with a little extra grated Parmesan and cook in the oven for about 15 minutes or until the tops are golden.
- Serve with a sprinkling of parsley on top, as an accompaniment to your favourite grilled or roasted meat dish or BBQd meat.
Nutrition Facts : Calories 225, Fat 10.5, SaturatedFat 5.6, Cholesterol 129.2, Sodium 377.9, Carbohydrate 19.9, Fiber 2.6, Sugar 4.1, Protein 13.3
SAUSAGE STUFFED ONION
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
- Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
- Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
- Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
- Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.
ITALIAN SAUSAGE STUFFED ONIONS RECIPE - (4.6/5)
Provided by Susan52
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF. Use small spoon to scoop out centers of onions, leaving 1/4-inch-thick shells; reserve removed onion pieces for later use. Cut thin slice off bottom of each onion half to allow onion to stand upright. Place 1 of the removed onion pieces in bottom of each onion half, cutting as necessary to completely cover bottom of onion shell. Chop enough of the remaining removed onion pieces to measure 1/2 cup. Reserve any remaining onion pieces for another use. Crumble sausage into large skillet; stir in chopped onions. Cook on medium heat 6 to 8 min. or until sausage is done, stirring frequently; drain. Return sausage mixture to skillet; stir in Parmesan, 3/4 cup pasta sauce, 1/2 cup shredded cheese and 2 Tbsp. oregano. Place 1 onion half on center of each of 4 large sheets heavy-duty foil; fill with sausage mixture. Wrap with foil to form 4 packets. Bake 20 min. or until onions are tender. Carefully open tops of packets. Sprinkle remaining shredded cheese over onions; bake 5 min. or until melted. Sprinkle with remaining oregano. Serve with remaining pasta sauce.
ITALIAN SAUSAGE STUFFED ONIONS
Cook these Italian Sausage Stuffed Onions for your family get-together. These cup-size tender sweet onions will make an impressive side dish at your table.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Use small spoon to scoop out centers of onions, leaving 1/4-inch-thick shells; reserve removed onion pieces for later use. Cut thin slice off bottom of each onion half to allow onion to stand upright.
- Place 1 of the removed onion pieces in bottom of each onion half, cutting as necessary to completely cover bottom of onion shell. Chop enough of the remaining removed onion pieces to measure 1/2 cup. Reserve any remaining onion pieces for another use.
- Crumble sausage into large skillet; stir in chopped onions. Cook on medium heat 6 to 8 min. or until sausage is done, stirring frequently; drain. Return sausage mixture to skillet; stir in Parmesan, 3/4 cup pasta sauce, 1/2 cup shredded cheese and 2 Tbsp. oregano.
- Place 1 onion half on center of each of 4 large sheets heavy-duty foil; fill with sausage mixture. Wrap with foil to form 4 packets.
- Bake 20 min. or until onions are tender. Carefully open tops of packets. Sprinkle remaining shredded cheese over onions; bake 5 min. or until melted. Sprinkle with remaining oregano.
- Serve with remaining pasta sauce.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
More about "italian stuffed onions recipes"
PROVENçAL STYLE STUFFED ONIONS • THE VIEW …
From theviewfromgreatisland.com
STUFFED ONIONS | ITALIAN FOOD FOREVER
From italianfoodforever.com
ITALIAN STUFFED BAKED ONIONS RECIPE - ORGANIC …
From organictuscany.org
RED ONIONS STUFFED WITH RICE - LIDIA
From lidiasitaly.com
BAKED SAUSAGE STUFFED ONIONS | READY SET EAT
From readyseteat.com
STUFFED ONION IS A SIDE DISHES BY MY ITALIAN RECIPES
From myitalian.recipes
Servings 5Category Side Dishes
- Prepare the filling by placing the breadcrumbs in a food processor, along with the gorgonzola, walnuts and a little of the onion hearts, some salt and pepper.
- Put a knob of butter in each onion then fill with the stuffing and decorate with half a walnut kernel placed on each onion.
STUFFED ONIONS RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Servings 8Estimated Reading Time 1 minCategory Sides And VegetablesTotal Time 1 hr 30 mins
ITALIAN STUFFED PORK TENDERLOIN - EASY AND IMPRESSIVE MAIN COURSE
From willcookforsmiles.com
STUFFED PORK TENDERLOIN {EASY AND IMPRESSIVE!} – WELLPLATED.COM
From wellplated.com
BAKED ITALIAN-STUFFED ARTICHOKES - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
SICILIAN STUFFED EGGPLANT - A CHEF'S RECIPE - CULTURED TABLE
From culturedtable.com
STUFFED SPICY ITALIAN SAUSAGE - DAN-O'S SEASONING
From danosseasoning.com
STUFFED SHELLS WITH GROUND BEEF - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
STUFFED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS RECIPES
From findsimplyrecipes.com
9 SWEET AND SPICY ITALIAN SAUSAGE RECIPES TO MAKE TONIGHT - FOOD …
From foodandwine.com
OLIVE ALL'ASCOLANA (STUFFED AND FRIED ASCOLANA OLIVES) RECIPE
From thespruceeats.com
STUFFED SHELLS WITH MEAT AND CHEESE (ITALIAN STYLE) - THE COOKIE …
From thecookierookie.com
STUFFED ONIONS, GOOD DINNER MOM, EASTER SIDE DISH
From gooddinnermom.com
5-INGREDIENT SAUSAGE STUFFED ONIONS | KITCHN
From thekitchn.com
ITALIAN STUFFED PEPPERS | MCCORMICK
From mccormick.com
ITALIAN STUFFED PEPPERS - COOKING WITH MAMMA C
From cookingwithmammac.com
STUFFED! CIPOLLE RIPIENI (ONIONS STUFFED WITH ... - OUR ITALIAN TABLE
From ouritaliantable.com
SAUSAGE AND PEPPERS RECIPE (CROCK POT) - WHOLESOME YUM
From wholesomeyum.com
ITALIAN SAUSAGE STUFFED ONIONS RECIPE | DIETHOOD
From diethood.com
SOUTHWEST TURKEY TACO STUFFED PEPPERS - THESKINNYISHDISH.COM
From theskinnyishdish.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #side-dishes #eggs-dairy #vegetables #australian #oven #dinner-party #fall #vegetarian #winter #cheese #eggs #stove-top #dietary #gluten-free #seasonal #low-calorie #low-carb #free-of-something #low-in-something #onions #taste-mood #savory #equipment #presentation #served-hot
You'll also love