While many of us might be pretty familiar with stuffed peppers, not everyone knows about the deliciousness that is baked stuffed onions. Baked onions are already a delicious way to enjoy the fragrant and flavorful root vegetable, but by stuffing them, you can enjoy them in an entirely new way that blends additional flavors together to create a dish that’s perfect for any time of year.
This baked stuffed onions recipe is the perfect choice for a small dinner, lunch or as a side dish due to the abundance of flavors inside, as well as the healthy ingredients that you’ll find in every bite. Blending yellow onions, mushrooms, celery and fresh parsley, these stuffed baked onions are satisfying and delicious.
The Best Baked Onions
When gathering your ingredients, you’ll want to make sure that you pick the freshest ones possible. Getting your vegetables at Eckert’s is a great way to make sure that they’re fresh, so every dish you make can be better than ever. When they’re in season during the summer, you can even pick your own onions at Eckert’s Belleville Farm location.
While this baked stuffed onions recipe will take approximately two hours to finish all the way through, I promise that it’s worth it – especially if you use fresh ingredients. This recipe includes some wait time that will give you time to clean, prepare other dishes, read or even browse more recipes at Eckert’s. In the end, you’ll have a delicious meal or side you may have never tried before!
Eat well!
Ingredients
- 8 medium yellow onions
- 1 1/2 cups mushrooms, sliced
- 4 celery stalks, thinly sliced
- 2 tablespoon butter
- 2 tablespoons fresh parsley
- 1/2 cup dry bread crumbs
- 1/2 cup beef broth
- 1 teaspoon salt
- salt and pepper to taste
Instructions
- Begin by preheating your oven to 425 degrees Fahrenheit.
- Take your onions and cut off the top quarter from each. Wrap your onions in aluminum foil and cook until they are soft, about 90 minutes.
- While the onions are cooking, prepare your other ingredients: slice your mushrooms and celery into thin sections, and chop your fresh parsley.
- Remove the onions from the oven and aluminum foil and allow them to cool for about 10 minutes. Remove the skin, and using a melon-baller or spoon, remove all but the outer two layers of each onion to leave a shell. Place the shells on a baking tray and set aside the scooped onion.
- On a large skillet warmed to medium heat, melt the two tablespoons of butter. Add the scooped onion, celery and mushrooms. Sautee for five minutes, then mix in the fresh parsley, bread crumbs, teaspoon of salt and enough broth to make the onion stuffing wet. Continue to cook for another minute, and then remove from heat.
- Fill each hollowed-out onion with the stuffing and add 1⁄4 cup of the remaining broth to the pan. Bake the onions for an additional 30 minutes at 250 degrees Fahrenheit, or until the stuffing is golden brown.
- Remove the stuffed onions from the oven and season with salt and pepper by taste and serve hot. Enjoy!
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