Categories Onion Side Bake Roast Thanksgiving Stuffing/Dressing Fall Gourmet Peanut Free Soy Free
Yield Makes 10 stuffed onions
Number Of Ingredients 11
Steps:
- Make onion shells:
- Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
- Make stuffing:
- Coarsely chop enough scooped-out onion to measure 3 cups.
- Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
- Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
- Roast onions:
- Preheat oven to 425°F.
- Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
- Stuff and bake onions:
- Reduce oven temperature to 350°F.
- Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.
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Emmanuel Obed
[email protected]This recipe is a waste of time and ingredients.
anastasia vanghele
[email protected]I'm not sure what I did wrong, but my stuffing came out dry and bland.
Mckenzie Newman
[email protected]The onions took longer to cook than the recipe said, but they were worth the wait.
Avinash Mangaroo
[email protected]I would have liked the stuffing to be a little bit more moist.
Giorgos Desipris
[email protected]The onions were a little too spicy for my taste, but other than that, this recipe is a winner.
Rimo Aktar
[email protected]I've never made stuffed onions before, but this recipe was easy to follow and the results were amazing.
Md sojib khan
[email protected]These stuffed onions are a great way to use up leftover rice and vegetables.
Lets Renovate Hearts
[email protected]I made these stuffed onions for my family and they loved them. The onions were so tender and the stuffing was perfectly seasoned.
Muhammad Salih
[email protected]I'm not a huge fan of onions, but I really enjoyed these stuffed onions. The stuffing was so flavorful and the onions were cooked perfectly.
DewalalkumarDewalalkumar DewalalkumarDewalalkumar
[email protected]These stuffed onions are so delicious and satisfying. I highly recommend them!
Builder
[email protected]I love that this recipe uses simple, everyday ingredients.
Muzammal Hussain
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the cleanup is minimal.
She's bajir
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The onions are so tender and flavorful, and the stuffing is perfectly seasoned.
Tahir Rajput
[email protected]These stuffed onions were a hit! I made them for a potluck and they were gone in no time. Everyone loved the combination of flavors and textures.