STUFFED ONIONS
Don't rush the cooking of the chopped onions. Keep them on the stove until the natural sugars are caramelized, yielding a deep, rich, sweet flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. In an 8-by-8 baking dish, arrange onions cored side up. Pour broth in bottom of pan. Cover pan tightly with foil. Bake onions until tender, about 20 minutes. Remove from liquid. Drain hot liquid from pan; return onions to pan, cored side up. Set aside.
- In a medium skillet, cook bacon over medium heat until crispy, 3 to 5 minutes. Add chopped onions; cook, stirring, until golden brown, 10 to 12 minutes or more.
- Remove from heat; add bread, cheese, and parsley. Season with salt and pepper; stir to combine.
- Fill hollowed onions with chopped-onion mixture (press with back of spoon to pack tightly). Top with more cheese, if desired. Bake, uncovered, until golden brown, 20 to 25 minutes.
STUFFED ONIONS
My husband, a pastor, was once paid in onions and potatoes by a little community. That's when I discovered this recipe. Baked with a tasty stuffing, the onions are mellow and tender.-Cathy Gilpin, Alamosa, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
MY OWN FAMOUS STUFFED GRAPE LEAVES
These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
Provided by Patti Moschonas
Categories Appetizers and Snacks Fruit
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
- Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
- Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g
BAKED STUFFED ONIONS
Provided by Food Network Kitchen
Categories side-dish
Time 2h45m
Yield 8 side dish servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
- Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
- Lower the oven heat to 350 degrees F.
- Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.
STUFFED ONIONS IN TOMATO SAUCE
A good family dish
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place onions in boiling salted water to cover. Cook 10 minutes and drain. Cut a thin slice off top of each onion and carefully squeeze out inside ribs, leaving 2 larger, outer ribs intact. Finely chop inner ribs of 1 onion and set aside.
- Preheat oven to 350 degrees F. Heat enough clarified butter in saucepan to cover base. When hot, add garlic, tomatoes, salt, pepper and sugar. Add wine and boil gently, uncovered, for 10 minutes.
- In another pan, heat some clarified butter and add onion innards and minced beef. Brown meat and reduce heat, add bacon and season with salt, pepper and allspice. Stir together and fry gently for 2 minutes. Transfer meat mixture to bowl, add eggs, parsley stalks, basil and oregano. Spoon this mixture into reserved large onion ribs. Place onions in ovenproof dish.
- Strain tomato sauce and pour around onion. Add bay leaf to sauce. Place in oven and cook 20 minutes. Place baked onions on serving platter and quickly reduce sauce. Strain over onions and garnish with chopped parsley leaves.
STUFFED ONION LEAVES
Make and share this Stuffed Onion Leaves recipe from Food.com.
Provided by Amberngriffinco
Categories One Dish Meal
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Place whole unpeeled onions (bigger the better!) in a pot, cover with water. Bring water to boil, then turn down to a simmer. Cover and simmer the onions for 20 minutes. Remove, drain and cool the onions so you can handle them.
- Mix together the lamb or beef, add cinnamon, allspice, salt, pepper and rice. Mix well, then add tomatoes, gently mix again, being careful not squeeze juice out of the tomatoes.
- Cut the top and bottom from the cooked, UNPEELED onions. Slice into the onions by making a cup down the side of the onion that goes to the center of the onion. Remove the outer skin and then, VERY CAREFULLY, remove outer leaves.
- Place a big of filling into each onion leaf and roll, like a sausage.
- Add to hot, large frying pan coated with olive oil and brown. Add some beef stock and simmer 40 minutes covered.
Nutrition Facts : Calories 391.1, Fat 21.8, SaturatedFat 9.4, Cholesterol 66.4, Sodium 114.4, Carbohydrate 30.5, Fiber 3.1, Sugar 7.1, Protein 18.4
SAUSAGE STUFFED ONION
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
- Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
- Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
- Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
- Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.
CHEESE-STUFFED SWEET ONIONS
These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone cheese. For the blue cheese, you can use Gorgonzola cheese, and in place of Romano, you can use Parmesan. It's all delicious! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Side Dishes
Time 4h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Peel onions. Cut a 1/2-in. slice off top of each onion; remove centers with a melon baller, leaving 1/2-in. shells. Chop removed onion, reserving 3 cups (save remaining onion for another use). Mix together goat and blue cheeses, minced thyme and reserved onion; spoon into onions., Place onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low 4-5 hours or until onions are tender. Cut in half to serve; sprinkle with thyme leaves.
Nutrition Facts : Calories 137 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
STUFFED ONIONS
Soft, caramelised, oven-roasted onions stuffed with minced lamb and creamy Greek yogurt, a main course with a difference that's delicious with vegetable pilaf
Provided by Miriam Nice
Categories Side dish
Time 1h40m
Number Of Ingredients 13
Steps:
- Trim the very ends of the onions. Make an incision in each, from top to root, then another 0.5cm along, so you can cut out and discard a thin wedge (like you're discarding a segment of orange). Bring a pan of water to the boil and add the onions. Boil for 10 mins, remove from the water and let cool. Heat oven to 200C/180C fan/gas 6.
- When the onions are cool enough to handle, carefully peel and set aside their outer layers - you want about 12-16 large layers in total, which will become the outer casing for the lamb filling. You can use the smaller, leftover layers in the middle for another recipe.
- Mix all the stuffing ingredients in a bowl and season well. Shape into 12-16 oval meatballs. Put each one on an onion layer and roll it up to create what looks like a small, peeled onion.
- Pour half the olive oil into a large, shallow casserole dish or roasting tin, then arrange all the stuffed onions on top in a tight, single layer. Drizzle over the remaining oil and bake for 45 mins. Brush with the molasses and bake for another 15-20 mins until the casings are really soft and dark golden brown. Serve with the root vegetable rice and the herby yogurt dressing on the side.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
STUFFED ONIONS
Steps:
- Peel the white onions. Using a very sharp knife, slice bottom off each so it will sit straight. Slice off the top and hollow out the center with a spoon, leaving four onion layers intact. Chop the removed inner onion.
- Warm butter in a skillet. Add chopped white onion, leeks and shallots and cook slowly until mixture is soft, about 10 minutes. Add salt and cayenne pepper and continue to cook, stirring often, until onions turn gold, about 20 minutes more. Remove from heat; let cool 10 minutes.
- Preheat oven to 350 degrees.
- Puree onion mixture in a food processor. Drizzle in cream. Stir in bread crumbs and Parmesan. Using a tablespoon, stuff each onion with onion puree. Put in a shallow baking dish, add warmed chicken broth and bake for 1 1/2 hours, basting every half-hour with broth, until soft. Remove from oven and, if serving later, cover with foil. The onions can be reheated, covered, for 7 minutes in a 350-degree oven before serving.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 9 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 530 milligrams, Sugar 17 grams, TransFat 0 grams
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.
STUFFED ONIONS
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
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.
HOME
"Unsure where my late grandfather got this recipe from but it is a great recipe for having company over for dinner. It is a favorite of mine."
Provided by rthomp4
Yield 6
Number Of Ingredients 9
Steps:
- Onion leaves: Place the whole unpeeled onions (the larger the better) in a pot & cover with water. Bring the water to a boil; then turn down to a simmer. Cover & simmer onions for 20 minutes. Remove, drain and cool the onions so that you handle them. Filling: Mix together the lamb or beef with the cinnamon, allspice, pepper, salt and rice. Mix well and then add the tomatoes. Gently mix again, being careful not to squeeze the juice out of the tomatoes. Construction: Cut the top and bottom from the cooked unpeeled onions. Slice into the onion by making a cut down the side of the onion that goes to the center of the onion. (Save the center of the onion, the core, for some other dish.) You will get 5 or 6 leaves from each large onion. Place a bit of the filling in the middle of each onion leaf and roll it up like a fat sausage. The skins will practically roll themselves, so let the onion do the work. When all are rolled, select a large frying pan with a tight fitting lid (a heavy kettle will also do; you need Something large enough to hold all of the onion rolls in one layer). When the pan is hot, add a bit of olive oil and then the stuffed onions, all in one layer. Cook for a few minutes on medium heat until they begin to barely brown on the bottom. Add the beef stock and cover. Simmer for 40 minutes and serve.
BAKED STUFFED ONION
A yellow onion is stuffed with mushrooms and potatoes, then baked.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Wrap garlic in aluminum foil, and cook until soft, about 45 minutes. Set aside until cool enough to handle. Cut off the top of garlic head, and squeeze flesh into a small bowl; set aside.
- Cut off top quarter from each onion, and wrap each onion in aluminum foil. Cook onions until soft, about 1 1/2 hours.
- Remove onions from oven, unwrap, and let cool 15 minutes. Peel, and discard skins. Working from the center of each onion, pull out all but two outer layers, leaving a shell. Place shells in a small baking dish. Measure 3 cups of onion flesh.
- Place half of the onion flesh in the bowl of a food processor. Add basil, parsley, reserved garlic flesh, 1 teaspoon salt, and 1/8 teaspoon pepper. Puree, and set aside.
- Bring a large saucepan of water to a boil. Peel potatoes, and cut into 2-inch cubes. Cook potatoes until fork tender, about 20 minutes; drain in a colander.
- Pass potatoes through a ricer set over a large bowl. Slowly whisk in pureed onion mixture. Set potato filling aside.
- Coat a small saute pan with cooking spray, and set over medium heat. Add one variety of mushroom. Season with remaining 1 1/2 teaspoons salt and 1/8 teaspoon pepper; cover. Cook, stirring occasionally, until tender and slightly golden. Transfer mushrooms to a bowl. Repeat cooking process with remaining mushrooms. Roughly chop remaining onion flesh; stir into mushroom filling.
- Stuff onion shells with alternating spoonfuls of potato and mushroom fillings. Spray with cooking spray. Add wine to baking dish.
- Bake stuffed onions until they are soft and golden, about 30 minutes. Let onions cool slightly, and serve warm.
Nutrition Facts : Calories 99 g
DOLMAS (STUFFED GRAPE LEAVES)
The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Provided by WhirledPeas
Categories Side Dish Rice Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
- Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
- Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g
More about "stuffed onion leaves recipes"
STUFFED ONIONS RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
- Peel onions and trim the ends. Make a cut down on one side of each of the onions, cutting into the center from top to bottom.
- Cook 15 minutes in boiling water. Remove from boiling water and allow to cool. separate out the layers of the onions 2.
BAKED STUFFED ONIONS WITH RICE AND GROUND BEEF - GIVE …
From giverecipe.com
STUFFED ONION AND VINE LEAVES (IRAQI STYLE) - COOKING …
From cookingwithzahra.com
STUFFED ONION LEAVES - BIGOVEN
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Side Dish
STUFFED CABBAGE LEAVES GOłąBKI - POLISH HOUSEWIFE
From polishhousewife.com
STUFFED ONIONS RECIPE | RECIPELAND
From recipeland.com
STUFFED ONION LEAVES, OLD WORLD STYLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STUFFED ONIONS I | RECIPES WIKI | FANDOM
From recipes.fandom.com
STUFFED ONIONS: A VEGETARIAN RECIPE FOR A DELICIOUS APPETIZER
From cookist.com
STUFFED ONIONS RECIPES AND FOOD TIPS
From recipes.camp
BEST STUFFED GRAPE LEAVES (DOLMAS) - THE MEDITERRANEAN DISH
From themediterraneandish.com
STUFFED ONION LEAVES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STUFFED ONIONS — GREEK-RECIPE-COM
From greek-recipe.com
STUFFED ONIONS, GOOD DINNER MOM, EASTER SIDE DISH
From gooddinnermom.com
ONION LEAVES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STUFFED LEAVES RECIPES | NAFROG.COM
STUFFED ONIONS RECIPE: HOW TO MAKE STUFFED ONIONS RECIPE
From recipes.timesofindia.com
ASTRAY RECIPES: STUFFED ONION LEAVES
From astray.com
10 BEST STUFFED ONION WITH GROUND BEEF RECIPES - YUMMLY
From yummly.com
19 RECIPE IDEAS FOR LEFTOVER ONIONS | LIVE BETTER | THE GUARDIAN
From theguardian.com
BEEF-STUFFED ONIONS RECIPE (SOGAN DOLMA) | ALL THAT'S JAS
From all-thats-jas.com
EASY GRILLED STUFFED ONIONS RECIPE - ALL THINGS BACKYARD
From allthingsbackyard.com
ROASTED STUFFED RED ONIONS RECIPE | BON APPéTIT
From bonappetit.com
10 BEST VEGETARIAN STUFFED ONION RECIPES | YUMMLY
From yummly.com
10 BEST VEGETARIAN STUFFED ONION RECIPES | YUMMLY
From yummly.com
HOW TO MAKE STUFFED SWEET ONIONS - BEST RECIPE | CHARLESTON …
From charlestonmag.com
RECIPE STUFFED ONIONS - RECIPES.CAMP
From recipes.camp
BEST STUFFED GRAPE LEAVES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RECIPE: THE ULTIMATE AUTUMNAL SIDE DISH FROM CHANTECLER
From torontolife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love