Red Onions Stuffed With Parsley Breadcrumbs Recipes

STUFFED ONIONS

Steps:

• Peel onions without cutting through the bases.
• In large pot of boiling water, cook onions about 20 minutes.
• Drain & immerse in a pot of COLD water.
• Preheat oven to 400 degrees F & oil a baking dish big enough to contain the 6 onions without crowding.
• Using a small sharp knife, cut around & scoop out the central section of each onion.
• Remove about half the inside (saving it for soup or sandwiches).
• Lightly salt empty cavities, then let onions drain upside down.
• In a small bowl, beat the ham into the egg.
• Stir in bread crumbs, parsley, garlic, nutmeg & ALL BUT 3 tablespoons of the grated cheese.
• Add 3 tablespoons of the oil & season with salt & pepper.
• Pat insides of the onions dry with paper towels, then stuff them using a small spoon.
• Arrange onions in one layer in prepared baking dish.
• Sprinkle tops with remaining cheese & then with oil.
• Bake for 45 minutes, or until onions are tender & golden on top.
• Remove from oven & serve hot!

CARAMELIZED PEARS AND RED ONIONS

Steps:

• Preheat oven to 425 degrees. Drizzle pears and onions with oil. Season with salt and pepper, and toss. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning pieces occasionally, until golden brown, about 40 minutes.

BAKED STUFFED ONIONS

Steps:

• 1. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. (Slice a little more off if having trouble removing the insides.) Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, at 375° for 45 minutes or until tender, basting outside of onions frequently during the first 15 minutes. Sprinkle with parsley if desired. Other nice additions: minced garlic, chopped red and/or green bell pepper.

STUFFED ONIONS

Steps:

• Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.