CHEESE-STUFFED SWEET ONIONS
These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone cheese. For the blue cheese, you can use Gorgonzola cheese, and in place of Romano, you can use Parmesan. It's all delicious! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Side Dishes
Time 4h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Peel onions. Cut a 1/2-in. slice off top of each onion; remove centers with a melon baller, leaving 1/2-in. shells. Chop removed onion, reserving 3 cups (save remaining onion for another use). Mix together goat and blue cheeses, minced thyme and reserved onion; spoon into onions., Place onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low 4-5 hours or until onions are tender. Cut in half to serve; sprinkle with thyme leaves.
Nutrition Facts : Calories 137 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
CHEESE-STUFFED BLOOMING ONION RECIPE BY TASTY
Here's what you need: medium sweet onions, milk, eggs, flour, garlic salt, black pepper, paprika, canola oil, marinara sauce, mozzarella
Provided by Merle O'Neal
Categories Appetizers
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cut just the top off an onion and place it cut-side down.
- Using a sharp knife, go around the root of the onion and make 4 evenly spaced cuts, being careful not to cut all the way through. Go back around and make 2 additional cuts between each quarter.
- Flip the onion over and coax apart its layers (or "petals").
- Place 2 slices of mozzarella cheese on top of each other, cut them into ½-inch (1 cm) slices, then cut them in half.
- Place a piece of cheese in between all of the onion petals.
- Freeze the onion for 1 hour.
- In a medium bowl, whisk together the milk and the eggs.
- In large bowl, whisk together the flour, garlic salt, black pepper, and paprika.
- Place the onion in the wet mixture, turning it until every petal is coated.
- Place the onion in the dry mixture, coating every petal.
- Coat the onion in the egg wash and dry mixture one more time.
- Place onion in the freezer for 20 minutes.
- Heat canola oil to 375ºF (190ºC) in a deep-fryer or Dutch oven.
- With tongs, add the onion to the oil for 2 minutes or until it is browned and crispy on all sides.
- Move onion to plate covered in paper towels and allow to drain for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 85 grams, Fat 32 grams, Fiber 5 grams, Protein 32 grams, Sugar 19 grams
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
MOZZARELLA STICK ONION RINGS RECIPE BY TASTY
Here's what you need: large white onions, mozzarella cheese, flour, eggs, breadcrumb, oil, marinara sauce
Provided by Tasty
Categories Appetizers
Yield 9 onion rings
Number Of Ingredients 7
Steps:
- Peel and cut onions into 1-centimeter (½ inch) rings. Separate the rings.
- Slice the mozzarella into 4 even strips.
- Place a smaller onion ring in the center of a larger one.
- Fill the gap between the rings with the mozzarella strips. For extra cheesiness, use two layers of cheese. Repeat with remaining onion rings and freeze for 1 hour.
- Place the flour, eggs, and breadcrumbs into three separate bowls.
- Coat each prepared ring in the flour first. Then dip into the egg, then the breadcrumbs, then the egg again, and one last time into the breadcrumbs. Repeat with the remaining onion rings and place in freezer.
- Fill a large pot with oil and set over medium high heat until it reaches 350˚F (175˚C).
- Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
- Drain on a paper towel, then serve with marinara!
- Enjoy!
Nutrition Facts : Calories 424 calories, Carbohydrate 60 grams, Fat 11 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams
BAKED STUFFED ONIONS
Provided by Food Network Kitchen
Categories side-dish
Time 2h45m
Yield 8 side dish servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
- Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
- Lower the oven heat to 350 degrees F.
- Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.
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
FETA STUFFED ROASTY ONIONS
These stuffed onions make an excellent vegetarian main course
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 1h55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Peel the onions leaving them whole, removing the first layer of onion as you peel. Cut them in half across the middle and remove several layers from the centre of each using a teaspoon. Fill any holes with a small slice of onion taken from the centre layers. Arrange onion halves, cut side up in a small ovenproof dish. Pour a splash of water into the dish and brush the onions with some of the oil. Cover the dish tightly with foil and bake for 45-50 minutes until they are tender.
- Meanwhile, finely chop the inner layers. Heat the remaining oil in a medium sized saucepan and fry the chopped onion, stirring occasionally, for 10 minutes until soft and beginning to brown, leave to cool.
- Mix the cooled chopped onions in a bowl with half the feta, the breadcrumbs, chilli, sun-dried tomatoes, chopped thyme and parsley,walnuts, beaten egg and some salt and freshly ground black pepper. Stir well until everything's combined.
- Increase the oven to 200C/gas 6/fan 180C. Divide the feta stuffing between the onions, then scatter over the remaining cheese and sprinkle over a few thyme sprigs. Drizzle over a little oil from the tomato jar and cook for 25 minutes until the stuffing is bubbling and the feta is golden brown.
Nutrition Facts : Calories 742 calories, Fat 55 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 5 milligram of sodium
GRILLED BLUE CHEESE STUFFED ONIONS
These onions are mild, easy to make, and are a great side dish! Goes great with steaks, kebabs, burgers, etc.
Provided by SHARON1026
Categories Side Dish Vegetables Onion
Time 45m
Yield 1
Number Of Ingredients 2
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese.
- Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 21.8 g, Cholesterol 19 mg, Fat 7.5 g, Fiber 3.9 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 362.2 mg, Sugar 9.8 g
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