How to cook stuffed onions?!
How to cook stuffed onions?
Answers:
i dont like onions but i found you a recipe.
INGREDIENTS
1/2 cup uncooked long-grain rice
6 large Spanish onions, peeled
1/2 pound spicy ground pork sausage
1/4 cup chopped green bell pepper
1 egg, beaten
1/2 cup soft bread crumbs
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/2 teaspoon paprika
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish.
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Slice tops off of onions. Bring a large pot of salted water to a boil. Add onions and cook until tender but still firm, about 15 minutes. Drain, cool and remove centers of onions, leaving shell intact.
Chop centers and reserve 1/2 cup of the chopped flesh.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
In the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender. Combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley. Spoon mixture into onion shells and place in prepared dish.
Combine melted butter and paprika; brush or spoon over onions.
Bake in preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes.
i have no clue but im going ot book mark this so i do know, sounds soooo nice
Stuffed Onions
4 Medium Sized Sweet Onions
Stale Italian Bread
2 Tablespoons of Olive Oil
3 Slices Pancetta or Bacon, Finely Chopped
3 Garlic Cloves, Minced
3 Tablespoons Grated Parmesan Cheese
1/4 Cup Fresh Chopped Parsley
Salt & Pepper
Pre-cook the onions in their skins in boiling water until they can be easily pierced with a fork. Remove and let cool. Cut off the tops and peel off the skins. Cut a small slice off the bottom so the onion will stand on it's own. Using a small sharp knife, remove the center of the onion, leaving a 1/3 of an inch border, and leaving the bottom intact. Chop the onion finely.
Preheat the oven to 375 degrees F. Cut the bread into 1/2 inch dice, and measure out 1 cup. In a frying pan, cook 1/2 of the chopped onions, the garlic, olive oil and the pancetta until the onions are tender and the pancetta is thoroughly cooked. Add the bread cubes and cook until golden. Remove from the heat, and add salt & pepper, cheese and the chopped parsley. Stuff the onions, and place in a baking dish with 1 inch of water at the bottom. Cook for 30 -40 minutes or until the onions are fork tender and the filling is golden brown. Serve either warm or at room temperature.
http://www.italianfoodforever.com/iff/ne...
Peter's Baked Stuffed Onions
INGREDIENTS
1/2 cup uncooked white rice
6 large Vidalia onions
3/4 pound ground spicy pork sausage
1/4 cup chopped green bell pepper
1 egg, beaten
1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/2 teaspoon paprika
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings.
In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions.
Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.
http://allrecipes.com/recipe/peters-bake...
These stuffed onions are very juicy when cooked. Serve with a crusty bread to sop up all the great juices.
INGREDIENTS:
6 large Spanish onions
2 cups bread cubes (not crumbs)
2/3 cup chicken broth
1/4 pound fresh Italian sausage, ground
PREPARATION:
Leave the skins on the onions. Cut off root end making a flat bottom. Cut off top and save. Hollow out the onion leaving about 3 layers on the outside. Combine bread with chicken broth and mix until the chicken broth is completely absorbed.
Mix in sausage and stuff into onions. Place tops back on onions and wrap in aluminum foil. Don't wrap them too tightly or the steam might burst the package. Place onions on grill and cook for about 2 hours or until very tender.
Prep Time : 15min
Cook Time : 2hr
Course : Appetizer, Side Dish
Special : Easy, Few Ingredients
Type of Prep : Grill
Occasion : Cookout
http://bbq.about.com/od/vegetablerecipes...
Baked Stuffed Onions with Spinach Feta
2 large sweet or Spanish onions (about 1-1/2 pounds total, peeled)
2 teaspoons olive oil
1 clove garlic
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
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.
Preheat the oven to 350 degrees F.
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, and pepper; 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)
http://whatscookingamerica.net/vegetable...
BURGER - STUFFED ONIONS
6 lg. onions
2 tbsp. cooking oil
1 lb. lean ground beef
2 tbsp. chopped green pepper
2 tbsp. dry bread crumbs
1/4 to 1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
3 slices American cheese
1 (8 oz.) can tomato sauce
Peel onions. Cook in boiling water (salted) for about 30 minutes or until tender yet firm. Drain and cool. Slice off top third of each onion. Cut out centers to make cups. Chop 1/2 cup green peppers; saute in oil with beef for 5 minutes. Mix in bread crumbs, chili powder, salt, and pepper. Fill onion with cups with meat mixture. Place stuffed onions in shallow baking dish. Top each onion with strips of cheese. Pour tomato sauce over all and baste occasionally. Bake at 350 degrees for 20 minutes. 6 servings.
Peel them and empty the insides with a melon ball utensil.
Use the insides to sauté the stuffing.
Plunge the shells into boiling water for about 5 minutes.
Strain them well.
Stuff them with whatever you had in mind.
Put them in a greased baking dish and bake until browned and the stuffing is done.
Top with cheese if you like and grill it, this will depend on what you've put inside. Half a glass of white wine in the dish is good too... all depends on the stuffing you use.
Make sure the filling is moist enough to keep it all juicy.
Have a good one.