Vegetarian recipes and info

Stuffed Onions

Savory onions wrapped around a tasty filling make a unique main or side dish. Stuffed onions
Yield 4 servings
Time 1½ hours
  • medium baking dish
  • medium saucepan
  • knife
  • slotted spoon
  • colander
  • coarse grater
  • large bowl
  • ¼ c olive oil, divided
  • 2¼ c vegetable stock
  • 1½ c white wine
  • 4 large onions
  • 3 small tomatoes
  • 2 and 2/3 c bread crumbs
  • 3 oz feta, crumbled
  • 1 and 1/3 c fresh parsley, minced
  • 2 cloves garlic, minced
  • 3 green onions, thinly sliced or ¼ c white onion, minced
  • ¾ t salt
  • pepper

Oil the baking dish and set aside.

Combine stock and wine in saucepan and bring to a boil.

Meanwhile, trim the tops and bottoms of the onions and peel. Cut each onion along one side from top to bottom and carefully separate into layers. Add the large outer layers (two from each onion) to the stock in batches.* Simmer until just tender, 3-4 minutes, then transfer to colander and let cool while you simmer the rest.

Preheat oven to 350.

Grate or finely chop the tomatoes, then place in bowl. Mix in the rest of the ingredients.

Fill the onion layers, then tuck the sides under so that they look like large shallots. Arrange in baking dish, seam down, and pour about 1/3 c stock over the top.

Bake until soft, lightly browned and bubbly, 45-50 minutes.

Drizzle with oil and serve warm.

Notes * Save stock and the rest of the onions for another recipe, like French onion soup. Or use the onions in place of green onions.

PlentyAdapted from the recipe in Plentyread my review.

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  Key to abbreviations and conversions
  Stuffed onions
#cheese #herbs #onions
Appetizers & Side DishesGourmet RecipesMain Courses

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