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 saucepan
  • knife
  • slotted spoon
  • colander
  • medium baking dish
  • large bowl
  • 2¼ c vegetable stock
  • 1½ c white wine
  • 4 large onions
  • 5 T olive oil, divided
  • 2⅔ c bread crumbs
  • 1⅓ c fresh parsley, minced
  • 3 small tomatoes, grated or minced
  • 3 oz feta, crumbled
  • 3 green onions, thinly sliced or ¼ c white onion, minced
  • 2 cloves garlic, minced
  • ¾ t salt
  • pepper

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. Oil the baking dish and set aside.

Combine 3 T olive oil with remaining ingredients in the bowl and mix well.

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 a third of a cup stock over the top.

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

Drizzle with the last of the oil and serve warm.

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

PlentyAdapted from the recipe in Plentyread my review.

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Stuffed onions