TravelTalkOnline Forums People Talk Recipes Looking for a good stuffed onion recipe

Looking for a good stuffed onion recipe.

No date for me SXM??? Wendell

PS lawyers usually have a good one of these

Wendell,
I have made this one... It's excellent, if you like the Greek influence...
I did not peel the onions, and left the skin... It holds it all together better...
Cooling the onions makes them easier to scoop out the inside also without destroying the onion "shell"...

Thanks for the reminder... I gotta make these again!

NOTE: to dry the spinach, thaw, and place in a damp cotton dish towel... and wring it out as hard as you can til no more liquid comes out...

[color:"blue"]Baked Stuffed Onions with Spinach Feta[/color]

2 really large sweet or Spanish onions (about 1-1/2 pounds total, peeled)
2 teaspoons olive oil
1 clove garlic (chopped)
One (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground pepper
1/4 cup bread crumbs
1/4 cup (1 ounce) crumbled feta cheese
1/4 tsp fresh grated nutmeg

Preheat the oven to 350 degrees F.

Place the onions in a large saucepan and cover with water. Bring to a boil and cook until the onions are partially tender, about 10 to 15 minutes. Drain and cool; cut the onions in half crosswise. Scoop out the center of each onion half, leaving a 1/2-inch shell. Reserve the centers. If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.

Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray. Place the onions in the prepared dish, hollowed sides up.

Chop the reserved centers of the onions. Sauté in oil with the garlic in a medium saucepan until tender, about 5 minutes. Stir in the spinach, lemon juice, pepper & nutmeg; cook until the liquid evaporates. Remove from the heat; stir in the bread crumbs and cheese

Fill the onion shells with the spinach mixture. Cover with foil and bake about 25 minutes. Serve hot.

Makes 4 servings (1 serving = 1/2 onion)

Wendell, check out this recipe. Complete with instructions on preparing the onions. Looked great. I've put it in my files!http://thepioneerwoman.com/cooking/2009/01/stuffed-onions/


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Not a stuffed onion, but a really easy and good baked onion, and as usual for me, not really a recipe:

Peel as many Vidalia onions as you need servings, leaving them whole. Make a small hole in the center of each, leaving most of the onion. Stuff a beef bullion cube and as much butter as you can into the hole. Season with salt and pepper, and maybe some thyme (fresh or dried will work fine.) Wrap in foil and place on a baking sheet. Bake at 350 for 30 minutes to an hour, depending on how soft you like your onion.

This makes a great side dish.

Georgia Yummmm!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
That sounds soooo good, and simple!

BTW... for my recipe, I leave the "root" on the onion, and just prop them up with a little aluminum foil while in the oven, so they remain upright...
leaving the root on makes them hold together much better!

I have had that one Georgia. Tastes a little like onion soup! Really good, everyone liked them. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

GaKaye,
We do the same thing but in a microwave using a plastic Vidalia onion cooker we got in Fresh Market. It is a two piece thingie, and we do exactly what your recipe says, but they get done a lot quicker. Makes a great side for a grilled steak!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

OMG! Sounds delish! I love onions....hubby doesn't <img src="http://www.traveltalkonline.com/forums/images/graemlins/cloud.gif" alt="" />. So, when I have the girls over I try everything I love but he hates. That's on the 'love list'! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> Hmmm....I wonder how it would be with some grated gruyere cheese over it.....can't hurt!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa, Maybe a few croutons and voila, you will have onion soup. Sounds great. The only problem would be the fairly long baking time. I have done them on the grill, wrapped in foil.

Paleeeeeeeeeze.......I'm drooling!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> That would make a great Thanksgiving casserole, too! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

You people are killing me!! I am starving!!!

Love the gruyere idea! I would unwrap the onion and put it on at the end, then run it under the broiler to get it nice and bubbly!

I'll bet you could do it them in a casserole dish in the microwave. How long do you nuke yours?

Perfect Georgia, unwrap the foil at the last 5 mins. and add the croutons and the cheese. Continue to bake or grill until bubbly! WOW. I don't think I would nuke them, may get "mushy".

wendell- i don't have a recipe for u, sorry, but i recommend checking out chowhound. are you familiar? it's a great site related to food and drink and there's a forum dedicated to home cooking. goodluck in your search!

<img src="http://www.traveltalkonline.com/forums/images/graemlins/hungry.gif" alt="" />
that's right up my alley, simple and delicious! will be trying out this recipe soon... maybe tomorrow. thanks for sharing.

GaKaye,

I forget, but it seems like 3 or 4 minutes in the little onion shaped container. I think that it really steams them more than anything else because it snaps shut.