Easy Stuffed Onions Recipes

STUFFED ONIONS

Steps:

• Preheat oven to 450 degrees. In an 8-by-8 baking dish, arrange onions cored side up. Pour broth in bottom of pan. Cover pan tightly with foil. Bake onions until tender, about 20 minutes. Remove from liquid. Drain hot liquid from pan; return onions to pan, cored side up. Set aside.
• In a medium skillet, cook bacon over medium heat until crispy, 3 to 5 minutes. Add chopped onions; cook, stirring, until golden brown, 10 to 12 minutes or more.
• Remove from heat; add bread, cheese, and parsley. Season with salt and pepper; stir to combine.
• Fill hollowed onions with chopped-onion mixture (press with back of spoon to pack tightly). Top with more cheese, if desired. Bake, uncovered, until golden brown, 20 to 25 minutes.

STUFFED ONIONS

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.

MEATY STUFFED ONIONS

Steps:

• Peel onions and cut 1/2 in. off tops and bottoms. Place onions in a large saucepan. Cover with boiling water. Cook until tender, about 20 minutes; drain. , Cool slightly. Carefully remove inside layers of onion, separating into eight individual shells (refrigerate remaining onion for another use). Drain on paper towels. , In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add spinach; cook and stir for 2 minutes. Remove from the heat; stir in the remaining ingredients. Spoon into the onion shells. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through and lightly browned.

BAKED STUFFED ONIONS

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.

STUFFED ONIONS

Steps:

• Bring a large pot of salted water to a boil over high. Make a lengthwise cut into each onion from the top to root end, slicing only halfway through to the middle of the onion. (This will make it easier to separate the layers.) Reduce heat to medium-high and simmer briskly until the onions are softened through the middle and the layers separate easily, about 25 minutes. Transfer onions to a cutting board and let cool.
• Meanwhile, heat oven to 350 degrees. Spread almonds on a baking sheet and toast until lightly golden, 6 to 7 minutes; transfer to a plate to cool. Increase oven temperature to 400 degrees.
• In a small bowl, combine saffron and lemon juice, and let sit.
• Separate the onion layers until just the centers remain. (You may have to trim the root ends a bit more if the layers don't completely separate.) Cut the 2 largest outer layers from each onion in half for 12 equal pieces, then count out more of the inner layers for a total of 20 to 24 stuffed onions. (The number will vary depending on the size of onions.) Finely chop the remaining onion centers and any remaining onion layers to make 1 cup; a little less or more is OK.
• Heat 2 tablespoons of the oil in a high-sided, 12-inch ovenproof skillet with a lid over medium. Add chopped onion and cook, stirring occasionally, until tender, 3 minutes. Stir in rice and 2 tablespoons of the melted butter, and stir until evenly coated. Stir in 1 teaspoon salt, the pepper, saffron-lemon juice, cinnamon stick, cumin, cardamom and 1 cup of water. Bring to a boil over high, then cover and reduce heat to medium-low. Cook until the liquid is just absorbed, about 3 minutes (rice will still be undercooked). Stir in toasted almonds, pistachios, raisins, cherries and parsley.
• Spoon 2 tablespoons of the rice mixture in the center of each onion layer so that the onion loosely covers the filling. (Rice will expand; bundles should be partly open.) Scrape out and discard any remaining rice (or reserve for future use) and clean out the skillet.
• Coat the bottom of the skillet with the remaining 2 tablespoons oil, and arrange onions seam side up in a single layer. Add 1 cup of water to the pan, season onions with salt and pepper, and drizzle with the remaining 2 tablespoons butter. Bring to a boil over high, cover tightly and transfer to the oven to bake until all the liquid has been absorbed, rice is cooked through and onions are tender, about 30 to 40 minutes.
• Garnish with parsley and drizzle with oil. Serve warm.

STUFFED ONIONS

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.

STUFFED ONIONS (CROCK POT)

Steps:

• Peel onions and hollow out hole in center for the stuffing.
• Do not make hole completely through the onion.
• Leave about a 1/2 inch shell at the base of the onion.
• Mix together ham, broccoli, bread crumbs and bell pepper.
• Stuff into onion and top with a chunk of butter.
• Sprinkle with cayenne pepper.
• Place onions in crock pot.
• Pour 1/2 cup of water around onions, but not over them.
• Cook on LOW for 6 to 8 hours.