Stuffed Onions Crock Pot Recipes

CROCK POT STUFFING

Steps:

• In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
• Stir in sage, marjoram, salt, pepper, savory and thyme.
• Combine vegetable mixture with the bread cubes and parsley.
• Toss well.
• Pour stock over mixture, tossing well.
• Spoon into your crock-pot.
• Cover and cook on high for one hour.
• Reduce to low and continue cooking for 2-3 hours, stirring every hour.
• As stated for Vegetarians use vegetable stock.

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.

STUFFED ONIONS

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.

STUFFED ONIONS - MOROCCAN STYLE

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.

STUFFED GREEK ONIONS

Steps:

• Using a sharp knife, slice about one-third off the top of each onion, leaving a flat crown. Then remove a small slice from the bottom so it will remain upright in the slow cooker. Using a grapefruit knife or melon baller, carefully scrape out as much of the onion's core as you can without ruining the onion. Place the onions in the slow cooker insert, pour in the water, cover, and cook on low for about 3 hours, or until the onions are somewhat tender when pierced with a paring knife.
• While the onions are cooking, combine the cheeses, olive oil, currants, chopped mint, and pine nuts in a bowl, mix together with a fork, and add a pinch of freshly ground pepper. Remove the cover of the slow cooker and fill each onion with 2-3 tablespoons of the mixture.
• Re-cover and continue cooking for about 1 hour longer, or until the cheeses are melted and the onions are very tender and getting brown about the edges. Spoon any liquid in the bottom of the cooker over the onions. Garnish each onion with a sprig of fresh mint and serve either hot or at room temperature.