Stuffed Parsleyed Onions Recipes

Steps:

• Pulse bread in a food processor to coarse (pea-size) crumbs. Spread breadcrumbs on a rimmed baking sheet and let stand at room temperature until stale, at least 12 hours and up to 1 day. (You can also quickly dry out breadcrumbs on a rimmed sheet by baking them in a 225°F oven, stirring once, until dry and beginning to crisp but not develop color, 25 to 30 minutes.)
• Preheat oven to 400°F. Trim root ends of onions just enough to stand upright but remain intact. Cut top inch off of onions and scoop out several layers from centers with a teaspoon or melon baller; finely chop removed layers and reserve for stuffing mixture (you should have about 1 1/2 cups).
• Arrange onions, hollowed-sides up, in a baking dish just large enough to hold them snugly side-by-side. Pour a few tablespoons of water into dish. Drizzle onions with oil and season with 1 teaspoon salt. Cover dish with parchment-lined foil. Bake 30 minutes. Uncover and continue baking until tender but still holding shape, 20 to 25 minutes more. Remove from oven; increase temperature to 425°F.
• Meanwhile, heat 2 tablespoons oil in a small skillet over medium-low. Add reserved chopped onion and cayenne. Cook, stirring occasionally, until soft and golden, about 15 minutes. Transfer to a bowl; let cool slightly. In a food processor, pulse breadcrumbs and parsley just to combine and break down parsley (do not over-process; crumbs should still be coarse). Transfer to bowl with onion mixture, along with lemon zest and remaining 2 tablespoons oil; stir to combine and season to taste. Divide stuffing evenly among onions and drizzle with more oil.
• Roast until stuffing is golden brown on top, about 25 minutes (if bottoms become dry, add a few more tablespoons water to dish; if tops are browning too quickly, tent with foil). Serve warm.

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:

• 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.

Steps:

• Preheat oven to 375 degrees.
• Peel onions and cut tops (at point where sides curve in).
• Cook in a large pot of boiling water for 2 minutes.
• Remove with slotted spoon.
• When cool, scoop flesh out with a melon baller.
• Shells should be about 2 layers thick.
• In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices.
• Pack into the onion shells.
• Place stuffed onions in a 8 inch square baking dish.
• Pour in veggie broth and drizzle onions with olive oil.
• Bake about 30 minutes (onions should be tender when pierced with a knife).
• Place onions on a nice serving plate.
• Pour cooking liquid into a small pot.
• Add vinegar to liquid and boil until reduced to 1/4 cup.
• Pour 1 tablespoon over each onion and serve.

Steps:

• Cut the stem off each onion, so that they will stand upright.
• Cut about 1/2" slice from top of each onion.
• In a medium pot, with about 1" of water, gently boil onions, stem end down.
• Simmer them covered about 20 minutes or until tender.
• When done, transfer onions with a slotted spoon to a plate lined with several layers of paper towels, drain.
• Then hollow out the insides of each onion (can use a melon baller), leaving 1/2" walls& bottom.
• Reserve shells& onion centers.
• Preheat oven to 400°.
• Finely chop the onion centers& set aside.
• Spray and heat a large non-stick frying pan with Pam.
• Add 1/2 of the chopped onion, sausage& garlic.
• You can discard or reserve the remaining onions for another recipe, if you like.
• Cook mixture over medium heat, stirring frequently so that you break up the sausage (about 5-7 minutes or until lightly browned).
• Stir in bread crumbs, juice, sage, parsley& orange zest.
• Remove from heat.
• Spoon 1/4 of the sausage mixture into each onion shell.
• Arrange stuffed onions in a medium sized casserole dish.
• Leave enough room to pour 1 cup of water in there.
• Bake 30 minutes, until lightly browned.