Best 8 Roasted Sweet Onions Stuffed With Ground Lamb And Apricots Recipes

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Roasted sweet onions are a delightful and versatile addition to any meal, and when stuffed with ground lamb, apricots, and a blend of herbs and spices, they become an extraordinary culinary experience. This dish combines the sweetness of the onions, the savory richness of the lamb, the tanginess of the apricots, and the aromatic warmth of the seasonings to create a harmonious and flavorful symphony of flavors. Whether served as a main course or as a side dish, roasted sweet onions stuffed with ground lamb and apricots will surely tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED STUFFED ONIONS WITH BACON AND HERBS



Roasted Stuffed Onions with Bacon and Herbs image

Provided by Food Network Kitchen

Time 2h30m

Yield 6 servings

Number Of Ingredients 14

6 large yellow onions (about 4 pounds)
4 slices bacon (about 3 ounces), diced
1 sprig fresh thyme
1 sprig fresh rosemary
1 sprig fresh sage
1/8 teaspoon kosher salt, plus to taste
Pinch sugar
Freshly ground black pepper, to taste
1/4 cup white wine
1/4 cup heavy cream
3/4 cup grated Gruyere cheese (about 3 ounces)
2 teaspoons Dijon mustard
1 tablespoon unsalted butter, plus for buttering the dish
1/3 cup fresh breadcrumbs

Steps:

  • Peel the onions, but leave the root end intact. Pour about 2 inches of water into a large saucepan and set up a collapsible steamer inside. Steam the onions until easily pieced by a knife, about 30 minutes. (For more tender onions you may steam them a little longer; however, they might be somewhat harder to hollow out. Either way they're delicious!) Set aside to cool. Slice off about a third of the top portion of each onion. Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact, to make a container for stuffing. Chop the onion insides and tops. Preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until crispy and the fat has rendered, about 3 minutes. Add the chopped onion, herb sprigs, 1/8 teaspoon salt, and sugar. Season with pepper and cook, stirring occasionally, until lightly browned, about 12 minutes. Add the wine and cook until dry, scrapping the bottom of the skillet with a wooden spoon to get up any browned bits, about 2 minutes. Stir in the cream and remove from the heat. Remove and discard the herb sprigs. Stir in the cheese and mustard. Lightly butter a baking dish. Season the inside of the onions with salt and pepper, and spoon the stuffing into each onion cavity, mounding it slightly on top. Set the onions in the dish. Heat the butter in the skillet. Add the breadcrumbs and stir until they absorb the butter. Spoon the buttered breadcrumbs on top of each onion. Roast the onions until well browned and heated through, about 40 minutes. Serve warm or at room temperature.

STUFFED SWEET ONIONS WITH BACON



Stuffed Sweet Onions with Bacon image

This unexpected side dish is perfect to serve alongside grilled steak or pork chops. Even if you're not an onion fan, the low heat and long cooking time of this dish mellows and sweetens the sometimes sharp raw onion flavors that many dislike.-Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories     Side Dishes

Time 4h45m

Yield 4 servings.

Number Of Ingredients 12

4 medium sweet onions
2 small zucchini, shredded
1 large garlic clove, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry bread crumbs
4 thick-sliced bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1/4 cup reduced-sodium chicken broth

Steps:

  • Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion., In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture., Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

Nutrition Facts : Calories 284 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 641mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 5g fiber), Protein 11g protein.

STUFFED ONIONS



Stuffed Onions image

These elegant onions are stuffed with beautiful saffron-tinged basmati rice. The fluffy rice is infused with fragrant spices and studded with toasted nuts and dried fruit for a vibrant and textured jeweled look. The onion layers and rice can be prepared a day ahead and kept refrigerated. These festive onions are a great accompaniment to any large protein roast (fish, chicken, steak) and make for a stunning vegetarian main dish. Use any mix of preferred chopped dried fruit; apricots, dates and currants are all nice alternatives.

Provided by Kay Chun

Categories     grains and rice, vegetables, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt (Diamond Crystal)
3 large yellow onions (2 pounds), ends trimmed and peeled
1/4 cup sliced almonds
1/2 teaspoon loosely packed saffron, crumbled
1 tablespoon lemon juice
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup basmati rice, rinsed until water runs clear
4 tablespoons unsalted butter, melted
1/4 teaspoon black pepper, plus more for seasoning
1 (3-inch) cinnamon stick
1/2 teaspoon ground cumin
1/8 teaspoon ground green cardamom
1/4 cup shelled salted pistachios, chopped
2 tablespoons golden raisins, chopped
2 tablespoons dried tart cherries, chopped
1/4 cup chopped parsley, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil over high. Make a lengthwise cut into each onion from the top to root end, slicing only halfway through to the middle of the onion. (This will make it easier to separate the layers.) Reduce heat to medium-high and simmer briskly until the onions are softened through the middle and the layers separate easily, about 25 minutes. Transfer onions to a cutting board and let cool.
  • Meanwhile, heat oven to 350 degrees. Spread almonds on a baking sheet and toast until lightly golden, 6 to 7 minutes; transfer to a plate to cool. Increase oven temperature to 400 degrees.
  • In a small bowl, combine saffron and lemon juice, and let sit.
  • Separate the onion layers until just the centers remain. (You may have to trim the root ends a bit more if the layers don't completely separate.) Cut the 2 largest outer layers from each onion in half for 12 equal pieces, then count out more of the inner layers for a total of 20 to 24 stuffed onions. (The number will vary depending on the size of onions.) Finely chop the remaining onion centers and any remaining onion layers to make 1 cup; a little less or more is OK.
  • Heat 2 tablespoons of the oil in a high-sided, 12-inch ovenproof skillet with a lid over medium. Add chopped onion and cook, stirring occasionally, until tender, 3 minutes. Stir in rice and 2 tablespoons of the melted butter, and stir until evenly coated. Stir in 1 teaspoon salt, the pepper, saffron-lemon juice, cinnamon stick, cumin, cardamom and 1 cup of water. Bring to a boil over high, then cover and reduce heat to medium-low. Cook until the liquid is just absorbed, about 3 minutes (rice will still be undercooked). Stir in toasted almonds, pistachios, raisins, cherries and parsley.
  • Spoon 2 tablespoons of the rice mixture in the center of each onion layer so that the onion loosely covers the filling. (Rice will expand; bundles should be partly open.) Scrape out and discard any remaining rice (or reserve for future use) and clean out the skillet.
  • Coat the bottom of the skillet with the remaining 2 tablespoons oil, and arrange onions seam side up in a single layer. Add 1 cup of water to the pan, season onions with salt and pepper, and drizzle with the remaining 2 tablespoons butter. Bring to a boil over high, cover tightly and transfer to the oven to bake until all the liquid has been absorbed, rice is cooked through and onions are tender, about 30 to 40 minutes.
  • Garnish with parsley and drizzle with oil. Serve warm.

ONIONS STUFFED WITH LAMB AND APRICOTS



Onions Stuffed With Lamb and Apricots image

This is Austalian/African fusion cuisine! Good enough to serve company, simple enough for a casual dinner at home!

Provided by Sharon123

Categories     Lamb/Sheep

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

6 medium yellow onions
5 tablespoons butter
1 1/2 cups chicken stock
1 1/2 teaspoons lemon zest, minced
16 dried apricot halves, chopped
1/2 lb ground lamb
1 teaspoon ground cinnamon
salt and pepper
3 tablespoons fresh parsley, finely chopped
3 tablespoons of fresh mint, finely chopped
2 tablespoons coarse fresh breadcrumbs

Steps:

  • Without peeling the onions, cut 1" off the top of each and a little off the bottom so that the onions stand upright. Reserve tops. Remove all but the outer 2 layers of each by scooping out centers with a knife or pushing them up through the top. Set shells and tops aside, finely chop centers.
  • Melt 3 tablespoons butter in a skillet over medium-low heat. Add chopped onions and cook until soft, about 15 minutes. Meanwhile, bring stock to a simmer in a saucepan over medium heat. Add lemon zest and apricots and cook until soft, about 10 minutes.
  • Preheat oven to 400*F. Add lamb and cinnamon to onions, increase heat to medium, season with salt and pepper. Cook, stirring until lamb is crumbly and just cooked through, about 5 minutes. Remove from heat. Stir in stock-apricot mixture and 2 tablespoons each parsley and mint. Cool slightly.
  • Spoon filling into onion shells, place in an ovenproof dish. Pile bread crumbs on top (lay onion tops alongside), dot with remaining butter. Pour 1/4 cup water into dish. Bake, basting several times, for 20 minutes, then cover with aluminum foil and bake until onions are tender, about 20 minutes. Garnish with remaining mint and parsley. Serve with onion tops and couscous, if desired.

Nutrition Facts : Calories 293.2, Fat 19.5, SaturatedFat 10.2, Cholesterol 54.8, Sodium 197.9, Carbohydrate 21.4, Fiber 2.8, Sugar 10.8, Protein 9.7

ROAST LAMB STUFFED WITH APRICOT & MINT



Roast lamb stuffed with apricot & mint image

Take roast lamb to another level with a flavourful apricot and mint stuffing. Great for a Sunday roast, or as an alternative to turkey at Christmas

Provided by Aidan McGee

Categories     Dinner, Lunch, Main course

Time 1h40m

Number Of Ingredients 11

1 leg of lamb (about 2kg), boned (ask your butcher to do this for you)
100g carrot , chopped
100g leek , chopped
100g celery , chopped
½ bulb of garlic , broken into cloves and lightly crushed
½ pack rosemary
500ml lamb or chicken stock
200g ready-to-eat dried apricots , finely chopped
½ pack mint , leaves picked and finely chopped
150-200g breadcrumbs (using 200g gives you more solid stuffing, which is easier to carve; 150g is softer and more spoonable)
1 egg

Steps:

  • Lay the lamb, skin-side down, on a board - if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don't make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
  • Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
  • Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer - this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don't overcook it.
  • Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.

Nutrition Facts : Calories 846 calories, Fat 48 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1 milligram of sodium

ROASTED SWEET ONIONS JULIA CHILD



Roasted Sweet Onions Julia Child image

"... a very simple one [recipe] that I (Julia Child) use a great deal, which is just roasting a whole onion. It's such an easy way to do them and they're so delicious." I "Rita" tweaked by adding herbs and a compound butter making this just so yummy! Thanks Julia! Must say love your kitchen!

Provided by Rita1652

Categories     Onions

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 5

1 large sweet onion
1/2 tablespoon cheese, grated
olive oil, to taste (or Roasted Garlic, Herb Butter, to taste)
salt and pepper
1/2 teaspoon fresh rosemary (or herbs of choice)

Steps:

  • Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick.
  • Put it as is either in a 450 degree oven for 45 minutes (this method will caramelize)or in the microwave oven for 5 on high( this method is steamed but so quick).
  • Remove from oven; cut it in half or open it up.
  • Sprinkle it with grated cheese and olive oil or butter, herbs, salt and pepper.

Nutrition Facts : Calories 83.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.5, Sodium 73.3, Carbohydrate 14.7, Fiber 2.6, Sugar 6.4, Protein 3

ROASTED STUFFED RED ONIONS



Roasted Stuffed Red Onions image

Provided by Melia Marden

Categories     Beef     Onion     Rice     Roast     High Fiber     Dinner     Lunch     Meat     Ground Beef     Low Cholesterol     Dill     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

8 medium red onions, peeled, trimmed
1 tablespoon kosher salt plus more
1/2 cup extra-virgin olive oil, divided
4 garlic cloves, finely chopped
1/2 pound ground beef or lamb
2 dried bay leaves
2 teaspoons dried oregano
1 1/2 teaspoons dried mint
5 cups cooked white rice
1 cup dry white wine, divided
4 tablespoons fresh lemon juice, divided
1/2 cup finely chopped fresh dill
1 teaspoon finely grated lemon zest
Freshly ground black pepper

Steps:

  • Cook onions in a pot of boiling salted water until slightly softened, about 10 minutes. Using a slotted spoon, transfer to a large bowl; let cool slightly.
  • Working with 1 onion at a time, make a lengthwise slit from top to bottom with a paring knife, cutting through 2-3 layers of onion, depending on thickness of layers. Gently remove inside layers, allowing outer 2-3 layers to hold their shape. Finely chop enough of the inside layers to measure 1 cup.
  • Heat 1/4 cup oil in a large heavy skillet over medium heat. Add garlic and chopped onions; cook, stirring often, until soft, about 2 minutes. Add 1 tablespoon salt, beef, bay leaves, oregano, and mint; cook, breaking up meat with the back of a spoon, until meat is cooked through, 2-3 minutes. Stir in rice, 1/2 cup wine, and 2 tablespoons lemon juice; cook, stirring often, until liquid is absorbed, about 3 minutes. Add dill and zest; mix well. Season filling with salt and pepper.
  • Preheat oven to 400°F. Spoon about 1/2 cup filling into each onion (it should be tightly packed). Place onions in a 13x9x2" baking dish, stuffed side up; drizzle with 1/4 cup oil, 1/2 cup wine, and 2 tablespoons lemon juice.
  • Roast onions until crispy on top and slightly browned, about 30 minutes. Serve hot or at room temperature.

ROASTED SWEET ONIONS STUFFED WITH GROUND LAMB AND APRICOTS



Roasted Sweet Onions Stuffed with Ground Lamb and Apricots image

Categories     Bread     Salad     Sauce     Lamb     Onion     Side     Bake     Dinner     Apricot     Simmer

Yield serves 4

Number Of Ingredients 15

4 medium Vidalia onions (about 3 pounds)
1 1/2 cups chicken stock
1/2 cup dried apricots (about 16), cut into 1/4-inch pieces
1 teaspoon finely grated lemon zest
5 tablespoons unsalted butter
1/2 pound ground lamb
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 or 4 shakes Habañero Hot Sauce (page 244) or store-bought hot sauce
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh mint
2 tablespoons fresh bread crumbs
Arugula leaves

Steps:

  • Without peeling the onions, cut about 1 inch off the top of each and just enough off the bottoms so that the onions stand upright. Reserve the onion tops and discard the bottoms. Remove all but the outer two layers of each onion by scooping out the centers with a spoon or melon baller. Set the onion shells in a baking dish, along with the tops. Set aside. Finely chop the insides.
  • Preheat the oven to 400°F.
  • In a small pot, combine the stock, apricots, and zest over medium heat. Gently simmer until the apricots are plump and the liquid is reduced to 1/2 cup, roughly 10 minutes.
  • Melt 3 tablespoons of the butter in a skillet over medium-low heat. Stir in the chopped onions and cook until soft, about 12 minutes. Add the lamb, cinnamon, and cumin to the onions. Raise the heat to medium-high; season with the salt and pepper. Cook, continually stirring with a wooden spoon, until the lamb is crumbly, 7 to 8 minutes. Do not drain the rendered fat; you need it to keep the onions moist. Remove the pan from the heat. Stir in the apricot mixture with its liquid, hot sauce to taste, the parsley, and mint. Let cool slightly. The lamb filling can easily be prepared a day in advance, covered, and refrigerated.
  • Spoon the lamb mixture into the hollowed-out onions, pressing down with your hands to pack it in, and mound it over the onions. Sprinkle the bread crumbs on top and dot with the remaining 2 tablespoons butter. Cover the pan tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for 10 minutes, until the bread crumbs are brown. Serve immediately with a few leaves of arugula on the side.

Tips:

  • Choose the right onions: Use sweet onions, such as Vidalia or Walla Walla, for the best flavor.
  • Roast the onions properly: Roast the onions until they are caramelized and tender, about 45 minutes to an hour. This will help to bring out their sweetness and flavor.

  • Use high-quality ground lamb: The better the quality of the lamb, the better the meatballs will taste. Look for ground lamb that is fresh and has a good fat content.
  • Don't overcook the lamb: Cook the lamb meatballs until they are just cooked through, about 10 minutes. Overcooking will make them tough.
  • Stuff the onions carefully: Use a spoon or your fingers to carefully stuff the lamb meatballs into the roasted onions. Be careful not to overstuff the onions, as this will make them difficult to eat.
  • Bake the stuffed onions until heated through: Bake the stuffed onions for about 20 minutes, or until the lamb meatballs are heated through. Serve immediately.

Conclusion:

This recipe for Roasted Sweet Onions Stuffed with Ground Lamb and Apricots is a delicious and impressive dish that is perfect for a special occasion. The roasted onions are caramelized and tender, the lamb meatballs are juicy and flavorful, and the apricots add a touch of sweetness and tartness. This dish is sure to be a hit with your guests!

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