Best 7 Baked Stuffed Onions Recipes

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Baked stuffed onions are a classic comfort food dish that is perfect for a weeknight meal. They are easy to make and can be tailored to your own taste. This recipe uses a combination of ground beef, rice, vegetables, and spices to create a flavorful filling that is then stuffed into hollowed-out onions. The onions are then baked until they are tender and the filling is cooked through. This recipe also includes two variations: one for a vegetarian stuffed onion and one for a Mexican-style stuffed onion. All three recipes are bursting with flavor and sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED STUFFED ONIONS



Baked Stuffed Onions image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h45m

Yield 8 side dish servings

Number Of Ingredients 11

4 large Spanish onions (about 1 pound each), skin-on
7 tablespoons extra-virgin olive oil
3 large sprigs fresh thyme, plus 2 teaspoons finely chopped thyme leaves
Kosher salt and freshly ground black pepper
1 large clove garlic
20 ounces spinach, stems removed, washed and dried
Grated zest of 1 lemon
2 large eggs, lightly beaten with a fork
Pinch of cayenne pepper, or more to taste
1 cup sourdough bread crumbs
4 ounces feta cheese, crumbled

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.

BAKED STUFFED ONIONS



Baked Stuffed Onions image

You'll never look at onions the same way again! This wonderful side dish goes well with beef, pork or chicken, or it can be a geat little meal in itself!

Provided by Kimber

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 6

Number Of Ingredients 10

½ cup uncooked long-grain rice
6 large Spanish onions, peeled
½ pound spicy ground pork sausage
¼ cup chopped green bell pepper
1 egg, beaten
½ cup soft bread crumbs
½ teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
½ teaspoon paprika

Steps:

  • 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.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 35 g, Cholesterol 66.9 mg, Fat 20.9 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 8.4 g, Sodium 717 mg, Sugar 7.9 g

PETER'S BAKED STUFFED ONIONS



Peter's Baked Stuffed Onions image

Tastes best using Vidalia onions when in season.

Provided by Suzanne Cook

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 6

Number Of Ingredients 10

½ cup uncooked white rice
6 large Vidalia onions
¾ pound ground spicy pork sausage
¼ cup chopped green bell pepper
1 egg, beaten
1 (8 ounce) package cream cheese, softened
½ teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
½ teaspoon paprika

Steps:

  • 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.

Nutrition Facts : Calories 542 calories, Carbohydrate 30.6 g, Cholesterol 120.8 mg, Fat 41 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 19.2 g, Sodium 533.8 mg, Sugar 7.5 g

VEGETABLE-STUFFED BAKED ONIONS



Vegetable-Stuffed Baked Onions image

Stuffed with carrots, red pepper, diced bacon and bread crumbs, these elegant baked onions will dress up any special-occasion meal. My mother often pulled out this recipe when company was coming.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 10

8 to 10 medium onions, peeled
4 bacon strips, diced
3/4 cup finely chopped carrots
1/2 cup finely chopped sweet red pepper
1-1/2 cups soft bread crumbs
1/3 cup minced fresh parsley
3 tablespoons butter, melted
1-1/2 teaspoons salt
1/2 teaspoon pepper
3/4 cup beef broth

Steps:

  • Cut 1/2 in. off the top of each onion; trim bottom so onion sits flat. Scoop out center, leaving a 1/2-in. shell. Chop remaining onion; set aside 1/2 cup (discarding remaining onion or save for another use). Place onion shells in a Dutch oven and cover with water. Bring to a boil; reduce heat and cook for 8-10 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In same skillet, saute the chopped onion, carrots and red pepper in drippings for 8 minutes or until tender. Remove from the heat; stir in the bread crumbs, parsley, butter, salt, pepper and reserved bacon., Drain onion shells; fill each with about 1/3 cup vegetable mixture. Place in an ungreased shallow 3-qt. baking dish. Pour broth over onions. Cover and bake at 350° for 45-50 minutes or until heated through.

Nutrition Facts : Calories 155 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 561mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.

BAKED STUFFED VIDALIA ONIONS



Baked Stuffed Vidalia Onions image

Do your best to choose onions that are uniform in size for even cooking. If you don't want to use white wine, you can easily substitute chicken broth. You can also top each onion with a bit of shredded cheese - muenster is a personal favorite.

Provided by Melanie Campbell

Categories     Other Appetizers

Number Of Ingredients 9

2 large vidalia (or other sweet variety) onions, about 3/4 lb each
2 Tbsp butter
1/2 tsp salt
1/4 tsp white pepper
1 Tbsp all purpose flour
1/4 c dry white wine
1/4 c half-and-half
1 Tbsp bread crumbs
paprika

Steps:

  • 1. Preheat the oven to 375°F.
  • 2. Trim a slice, about 1/2-inch thick, from the root end of each onion. Peel away the papery skin and place the onions in a covered, microwave-safe dish with about 1/4-inch of water in the bottom. Microwave at 80% power for 4 to 4-1/2 minutes. Remove from the oven, drain off the water and let stand, uncovered, until cool enough to handle.
  • 3. To begin removing the inner layers of the onion, insert a fork into the center through the cut end, about 1-inch deep. Twist to separate the layers, pull upward gently, remove and set aside. Repeat with additional layers until you are left with a hollow shell about 3/8-inch thick. This could be one or two remaining layers, depending on your onion.
  • 4. Chop the reserved onion into 1/2-inch dice. Melt the butter in a large pan over medium heat. Add the onions and cook until softened completely, about 2 minutes. Season with salt and pepper, then sprinkle the flour evenly over the onions, tossing to coat. Continue to cook, stirring constantly, until the flour begins to turn uniformly golden in color, about 3 minutes. Slowly add the white wine and stir to combine thoroughly. Stir in the half-and-half and continue cooking until the mixture is thickened and smooth, about 3 additional minutes. Taste and adjust the seasoning if desired
  • 5. Using a spoon, fill the onion shells with the creamed mixture, pressing down gently with each spoonful. Top with the breadcrumbs, dust with a bit of paprika for color, and place in the oven for 8 to 10 minutes, or until the crumbs have browned.

CHICKEN STUFFED BAKED SWEET ONIONS



CHICKEN STUFFED BAKED SWEET ONIONS image

I have a few WALLA WALLA onions left. So I decided to combine a few recipes...and came up with my own for a delicious baked onion. This is a nice side dish to be served as is...or with sour cream. I think I might name it: Nancy,s "MOON OVER SPOKANE, BAKED ONIONS" LOL...just kidding! Please enjoy... 9/29/12

Provided by Nancy J. Patrykus

Categories     Vegetables

Time 5m

Number Of Ingredients 7

3-4 large sweet onions
1/2 can(s) canned creamed broccoli soup .
2 Tbsp butter...melted
buttery crackers... crushed
1/2 - 3/4 c coooked chicken.....i used canned breast
pepper & paprika
1/2- 3/4 c sour cream..........when serving.....

Steps:

  • 1. SKIN paper skin off ONIONS. CUT OFF ROOT BOTTOM. CUT OFF TOP 1/2 INCH OR MORE. PUT IN PAN OF WATER BRING TO A BOIL, TURN HEAT TO MEDIUM, pre boil FOR ABOUT 30 MINUTES. TILL SOFT BUT FIRM. REMOVE FROM PAN. DRAIN.
  • 2. On a cutting board, insert the end of a butter knife to punch out the center of the onions. Leave about 2or 3outer onion rings for filling.
  • 3. Crunch the buttery crackers. Put crackers on a plastic bag, and crush. I use the side of the soup can. Mix soup,chicken, and cracker crumbs.
  • 4. STUFF ONIONS. Sprinkle with paprika. PUT IN A BUTTERD DISH, ADD 1/3 CUPS OF WATER. COVER DISH. PLACE IN A PRE-HEATED OVEN set at 400 F. for 30 minutes. Remove cover for the last 10 minutes.
  • 5. Drain save a little water to mix with the sour cream. Serve with sour cream, sprinkle pepper and parsley on when serving....if desired. *** TIP: with the left over insides of the onions try my other recipe on JAP "CREAMED ONION SOUP, better than canned" Remember.......WASTE NOT..WANT NOT !

BAKED STUFFED ONIONS



Baked Stuffed Onions image

A great side dish for that special occasion dinner.

Provided by Marsha Gardner

Categories     Vegetables

Time 30m

Number Of Ingredients 8

6 onions, peeled
1 clove garlic, sliced
1 c grated parmigiana-reggiano cheese
1 Tbsp fresh rosemary, chopped
6 slice bacon
6-8 Tbsp heavy cream
2 Tbsp olive oil, extra virgin
kosher salt and freshly ground black pepper to taste

Steps:

  • 1. Boil whole onions for about 10-15 minutes and let cool.
  • 2. Scoop out centers and set aside. Chop the scooped out centers and saute in olive oil, season with salt and pepper and chopped rosemary.
  • 3. Add the cream and cheese and let set to thicken.
  • 4. Meanwhile wrap a slice of bacon around each onion and use a rosemary sprig to fasten. (Cut sprigs at an angle to make it easier to spear)
  • 5. Fill onion with onion mixture and add some more shredded cheese.
  • 6. Bake at 375-degrees for 30 minutes.
  • 7. I don't always wrap with the bacon, make this your very own recipe.

Tips:

  • Choose the right onions: Select large, firm onions with intact skins for best results.
  • Parboil the onions: Parboiling softens the onions and reduces their cooking time in the oven.
  • Use a variety of fillings: From savory sausage and ground beef to vegetarian options like quinoa and lentils, many different fillings can be used to stuff the onions.
  • Don't overstuff the onions: Fill the onions loosely to prevent them from bursting during baking.
  • Use a flavorful sauce: Pour a flavorful sauce or broth over the onions before baking to keep them moist and add extra flavor.
  • Bake until tender: Bake the onions until they are tender when pierced with a fork, usually around 45 minutes.

Conclusion:

Baked stuffed onions are a versatile and delicious dish that can be enjoyed as a main course or side dish. With a variety of fillings and sauces to choose from, there is a recipe to suit every taste. Whether you prefer a classic meat-based stuffing or a vegetarian option, these stuffed onions are sure to impress. Serve them with a side of roasted vegetables, mashed potatoes, or a crisp salad for a complete and satisfying meal. So next time you're looking for a new and exciting way to enjoy onions, give baked stuffed onions a try. You won't be disappointed!

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