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 :
BAKED STUFFED ONIONS
Make and share this Baked Stuffed Onions recipe from Food.com.
Provided by _Pixie_
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the onions leaving the root end uncut.
- Put the onions in a pot and cover them with water, bring to a boil then reduce heat and simmer for about 20 minutes.
- Remove the onions from the pot and cool.
- Preheat the oven to 350 degrees F.
- Cut off one quarter of the onion removing the root, scoop out a third of the inside (discard or use in some other recipe).
- Mix the bread crumbs, parmesan, garlic powder, oregano, green onion and 2 tablespoons of butter.
- Add salt and pepper to the bread crumb mixture if desired.
- Place the onions in a greased baking dish and fill with stuffing.
- Drizzle with the remaining tablespoon of butter.
- Bake the onions for 30-40 minutes or until soft.
Nutrition Facts : Calories 205, Fat 8, SaturatedFat 4.6, Cholesterol 18.9, Sodium 241.2, Carbohydrate 28.7, Fiber 3, Sugar 7.7, Protein 5.5
PETER'S BAKED STUFFED ONIONS
Tastes best using Vidalia onions when in season.
Provided by Suzanne Cook
Categories Pork Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings.
- In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions.
- Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.
Nutrition Facts : Calories 542 calories, Carbohydrate 30.6 g, Cholesterol 120.8 mg, Fat 41 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 19.2 g, Sodium 533.8 mg, Sugar 7.5 g
ROAST BEEF WITH PEPPERS, ONIONS, AND POTATOES
A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat.
- Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme.
- Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables.
- Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.
Nutrition Facts : Calories 352 g, Fat 10 g, Fiber 5 g, Protein 34 g, SaturatedFat 2 g
STUFFED ONIONS
Soft, caramelised, oven-roasted onions stuffed with minced lamb and creamy Greek yogurt, a main course with a difference that's delicious with vegetable pilaf
Provided by Miriam Nice
Categories Side dish
Time 1h40m
Number Of Ingredients 13
Steps:
- Trim the very ends of the onions. Make an incision in each, from top to root, then another 0.5cm along, so you can cut out and discard a thin wedge (like you're discarding a segment of orange). Bring a pan of water to the boil and add the onions. Boil for 10 mins, remove from the water and let cool. Heat oven to 200C/180C fan/gas 6.
- When the onions are cool enough to handle, carefully peel and set aside their outer layers - you want about 12-16 large layers in total, which will become the outer casing for the lamb filling. You can use the smaller, leftover layers in the middle for another recipe.
- Mix all the stuffing ingredients in a bowl and season well. Shape into 12-16 oval meatballs. Put each one on an onion layer and roll it up to create what looks like a small, peeled onion.
- Pour half the olive oil into a large, shallow casserole dish or roasting tin, then arrange all the stuffed onions on top in a tight, single layer. Drizzle over the remaining oil and bake for 45 mins. Brush with the molasses and bake for another 15-20 mins until the casings are really soft and dark golden brown. Serve with the root vegetable rice and the herby yogurt dressing on the side.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
PETER'S BAKED STUFFED ONIONS
Tastes best using Vidalia onions when in season.
Provided by Suzanne Cook
Categories Pork Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings.
- In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions.
- Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.
Nutrition Facts : Calories 542 calories, Carbohydrate 30.6 g, Cholesterol 120.8 mg, Fat 41 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 19.2 g, Sodium 533.8 mg, Sugar 7.5 g
More about "peters baked stuffed onions recipes"
BAKED STUFFED ONIONS RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (153)Category SidesServings 8Total Time 2 hrs 10 mins
- Preheat the oven to 180°C, fan 160°C, gas 4. Carefully trim the root ends from each onion to make a flat base, then cut a 1cm slice off as a lid, replace it and wrap each onion in foil. Stand them on a baking tray and cook for 1 hour, or until they are fairly soft. Remove from the oven and leave to cool.
- Meanwhile, melt the butter in a thickbottomed pan and fry the garlic, sausage meat and thyme on a fairly high heat for 2-3 minutes, stirring every so often to break up the sausage meat, then remove from the heat.
- Once the onions are cool enough to handle, scoop out the centre from each one with a spoon, leaving a couple of layers inside the skin to hold it together, and leaving the lids intact.
- Finely chop the cooked onion flesh that you have scooped out and combine it with the sausage mix, breadcrumbs and parsley and season to taste. Spoon the mixture into the onions, packing it in well, and replace the lids (leftover stuffing can be baked alongside the onions, in a small buttered dish). Put the onions on a lined baking tray, cover the whole tray with foil and bake for 30-40 minutes. You can keep these warm for about 30 minutes or serve straight away. Discard the papery skins as you eat.
CLASSIC PIEROGIES WITH BUTTER AND ONIONS
From mrstspierogies.com
PETER'S BAKED STUFFED ONIONS | RECIPE | RECIPES, ONION ... - PINTEREST
From pinterest.com
EASY STUFFED ONIONS - COOKTHESTORY
From cookthestory.com
PETER'S BAKED STUFFED ONIONS - EASY COOK FIND
From easycookfind.com
PETER'S CHEESE & ONION PASTY | SLICES & PASTIES | ICELAND FOODS
From iceland.co.uk
PETERS BAKED STUFFED ONIONS RECIPES
From tfrecipes.com
PETER'S BAKED STUFFED ONIONS - REVIEW BY DEBORAH
From allrecipes.com
PETER'S BAKED STUFFED ONIONS | RECIPE | ONION RECIPES ... - PINTEREST
From pinterest.com
EASTERN EUROPEAN, AMERICAN, GLOBAL RECIPES | PETER'S FOOD …
From petersfoodadventures.com
PETER'S BAKED STUFFED ONIONS - REVIEW BY GINA51283
From allrecipes.com
PETER’S BAKED STUFFED ONIONS RECIPE REVIEW BY DEBORAH – REDCIPES
From redcipes.com
PETER'S BAKED STUFFED ONIONS - REVIEW BY MARY VARACALLE
From allrecipes.com
PETER'S BAKED STUFFED ONIONS | RECIPE | ONION RECIPES, RECIPES, …
From pinterest.com
PETER'S BAKED STUFFED ONIONS - REVIEW BY GOGATORWIFE
From allrecipes.com
CLAMS CASINO STUFFED PASTA SHELLS - ALLRECIPES
From allrecipes.com
ALLRECIPES
You'll also love