Are you looking for a delightful and flavorful dish that will impress your taste buds? Look no further than "Roasted Stuffed Onions," a delectable recipe from the renowned chef Jamie Oliver. This dish combines the sweetness of roasted onions with a savory stuffing, resulting in a perfect balance of flavors. Get ready to embark on a culinary journey as we delve into the world of roasted stuffed onions, exploring the ingredients, cooking methods, and tips to create this mouthwatering dish.
Check out the recipes below so you can choose the best recipe for yourself!
JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS
I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream.
Provided by bluemoon downunder
Categories Onions
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the onions in plenty of water for 15 minutes or until slightly tender.
- Remove the onions from the pan and allow to cool.
- With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
- Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
- Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
- Finely chop these removed sections of the onion and add to the rest of the chopped onion.
- Preheat the oven to 400°F.
- Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
- Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
- Stir in the Parmesan and season.
- Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
- Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
- Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
- How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
- I presume he is suggesting topping the baked onions with cheese.
- When the onions are cooked right through, remove and serve.
COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADS OF HERBS
This couscous recipe is quite different from the norm because instead of boiling or steaming the couscous you just feed it from ray with a really tasty dressing. This means it keeps a slight bite which I think is mote interesting for salad.
Provided by Jamie Oliver
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop. On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.
- Mix together all the ingredients
BEST ROAST BEEF
Provided by Jamie Oliver
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
- Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
- Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
- While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
- After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
- Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
- Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
- Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
- Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
- Preheat oven to 450 degrees F.
- Mix the batter ingredients together. Let rest for 10 minutes
- Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.
ROASTED ONIONS
I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.
Provided by Ben S.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 4
Steps:
- Adjust oven rack to lowest position; heat to 425 degrees.
- Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
- Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g
ROASTED RED ONION WITH THYME AND BUTTER
Provided by Jamie Oliver
Number Of Ingredients 0
Steps:
- Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, and make 2 cuts in a cross-shape in the top, cutting half way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little knob of butter. I prefer to cook the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven fat 200C/400 F/Gas 6 for 30-35 minutes.
- These onions are great with a roast, so tasty and sweet.
ROASTED STUFFED ONIONS - THE NAKED CHEF, JAMIE OLIVER
Make and share this Roasted Stuffed Onions - the Naked Chef, Jamie Oliver recipe from Food.com.
Provided by swissms
Categories Onions
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil the onions in plenty of water for 15 minutes, until slightly tender. Remove from the pan and allow to cool. Remove the top 1 inch of each onion and reserve. If need be, slightly trim the stalk end of the onion so that they sit flat on a roasting tray.
- Cut about a heaped tbsp out from the inside of each onion, keeping the outside intact. Finely chop along with the reserved onion top.
- Pre heat the oven to 400°F.
- Heat a frying pan and add a little olive oil, garlic, chopped onions and a little chopped rosemary. Fry for a couple of minutes then turn the heat down and add the cream. Remove from heat and stir in the parmesan and season to taste.
- Wrap a rasher of bacon around each onion and secure with the sharpened rosemary twig or half a cocktail stick.
- Place the onions on the roasting tray and spoon some of the filling inside each one. Bake for 25 minutes.
- Place the onions on a warmed serving plate, warm through any remaining filling and serve on the side.
ROASTED HAMILTON POUSSIN WRAPPED WITH STREAKY BACON AND STUFFED WITH POTATOES AND SAGE
Steps:
- Preheat your oven and an appropriately sized roasting tray to 425 to 450 degrees. Boil your potatoes in salted water until perfectly cooked (don't overcook). Drain and allow to cool. Remove any fat from inside the chicken cavity. Wash and pat dry with kitchen paper. Slice your potatoes thickly, season with salt and freshly ground black pepper, add your freshly torn herbs and enough olive oil just to coat. Toss over and then stuff your chickens with the potatoes. Place them into the tray with about 12 cloves of garlic and cook for 30 minutes. After this time the chicken should be looking as handsome as its inventor and the skin should be crisp and golden.
- At this point lay your streaky bacon snugly over the breast meat and add a 1/2 cup of wine to the pan to get some sticky marmitey juices happening. Cook for another 15 minutes. Remove the chicken from the oven. Take them out of the tray and allow them to rest for 5 minutes while you make a quick bit of gravy. I normally remove as much fat as possible from the tray before placing on gentle heat. Splash the remaining 1 cup of white wine into it. Then boil up and scrape away all the goodness from the sides of the tray. Simmer this for a couple of minutes until tasty. It's not a thick, robust gravy, just a tasty gesture. (Another nice option at this point is to add a little cream to the gravy which works really well.) Served with something nice and green like steamed spinach and the potatoes pulled out from the chickens.
BROKEN POTATOES
Provided by Jamie Oliver
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
- Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavors. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7) until crisp and golden.
ROASTED STUFFED ONIONS
I invented this one by putting two stuffed onion recepies together and leaving out what I didn't like or was not able to find. When we moved to GA from NY there were many things we couldn't find in the grocery store that we were use to having on hand. Marsala wine was one of them. This dish was part of my "Marsala Celebration Dinner" when they started carrying it in one of the local stores. This is great for using that left over piece of bread that got hard on you kitchen counter b4 you could use it. Or, if your like me, leave a piece out for a day or two to use it for this recipe.
Provided by Ilysse
Categories Onions
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Wrap each onion in foil, drizzle with oil, and place in oven. Bake until tender, about 1 hour. Remove from oven and unwrap.
- When they are cool enough to handle remove skins and scoop out the centers leaving a bit on the bottom so the stuffing wont go through. Cut a small bit off the bottom if necessary so they will stand on the plate. Chop the centers and set them aside for later. You should now have 4 onion bowls. Place in a low sided baking dish large enough to hold onions but small enough so they fit somewhat snuggly. Set aside.
- Heat about 2 tablespoons or so of olive oil in a large skillet over medium heat. Add pancetta. Sauté a minute and then add the chopped onion centers the garlic and the bread cubes. When the bread starts to turn golden add the Marsala a bit at a time while cooking and stirring allowing the bread to soak up the wine and soften. When the bread is sufficiently soft, damp but not soggy remove from heat.
- Fill each onion with a generous scoop of the stuffing mixture. Pour some Marsala into the pan so it comes a ¼ of the way up the onions.
- Bake uncovered until very tender and just starting to brown, about 20 minutes.
- Serve warm.
Nutrition Facts : Calories 48.4, Fat 0.1, Sodium 3.6, Carbohydrate 11.6, Fiber 1.6, Sugar 4.7, Protein 1.1
Tips:
- Choose the right onions: Look for large, firm onions with no blemishes or bruises. Spanish onions, yellow onions, and Vidalia onions are all good choices for stuffing.
- Prepare the onions properly: Cut the tops off the onions and scoop out the centers, leaving about 1/2 inch of flesh around the edges. This will create a "bowl" for the stuffing.
- Use a variety of fillings: The possibilities are endless when it comes to fillings for stuffed onions. Some popular options include bread crumbs, sausage, ground beef, rice, vegetables, and cheese.
- Season the stuffing well: Don't be afraid to add plenty of herbs, spices, and seasonings to the stuffing. This will help to give it flavor and depth.
- Cook the onions until they are tender: The onions should be cooked until they are soft and slightly caramelized. This will take about 45 minutes to an hour in a preheated oven.
Conclusion:
Roasted stuffed onions are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. So next time you're looking for a hearty and flavorful meal, give roasted stuffed onions a try!
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