Best 5 Roasted Stuffed Onions Recipes

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**Roasted Stuffed Onions: A Culinary Symphony of Savory Flavors**

Prepare to tantalize your taste buds with a culinary masterpiece - roasted stuffed onions! These delectable bundles of joy are a symphony of flavors, textures, and aromas that will leave you craving for more. From the crispy outer layer to the tender and juicy filling, each bite is a harmonious blend of savory goodness. Dive into a medley of tantalizing recipes, each offering a unique twist on this classic dish. Whether you prefer a meaty extravaganza, a vegetarian delight, or a vegan extravaganza, there's a recipe here to ignite your culinary passion. Embark on a flavor-filled journey and discover the art of transforming humble onions into extraordinary culinary creations.

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

ROASTED STUFFED ONIONS



Roasted Stuffed Onions image

Categories     Onion     Side     Bake     Roast     Thanksgiving     Stuffing/Dressing     Fall     Gourmet     Peanut Free     Soy Free

Yield Makes 10 stuffed onions

Number Of Ingredients 11

10 medium red and yellow onions (4 lb)
1 lb sliced bacon, cut crosswise into 1-inch-wide pieces
3 celery ribs, cut crosswise into 1/2-inch-thick slices
1 teaspoon salt
1 teaspoon black pepper
3 garlic cloves, minced
15 oz baby spinach, trimmed and coarsely chopped (14 cups)
1 (9-inch) round loaf country-style bread (1 1/4 lb), cut into 1/2-inch cubes (10 cups), lightly toasted
2 cups salted roasted cashews (10 oz), coarsely chopped
1 stick (1/2 cup) unsalted butter, melted
1 1/4 cups turkey giblet stock

Steps:

  • Make onion shells:
  • Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
  • Make stuffing:
  • Coarsely chop enough scooped-out onion to measure 3 cups.
  • Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
  • Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
  • Roast onions:
  • Preheat oven to 425°F.
  • Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
  • Stuff and bake onions:
  • Reduce oven temperature to 350°F.
  • Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.

ROASTED STUFFED ONIONS - THE NAKED CHEF, JAMIE OLIVER



Roasted Stuffed Onions - the Naked Chef, Jamie Oliver image

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

4 tennis ball size white onions, peeled
olive oil
2 garlic cloves, peeled and finely chopped
4 sprigs fresh rosemary, lower leaves picked
8 tablespoons heavy cream
2 cups freshly grated parmesan cheese (approximately 2 handfuls)
salt and pepper
4 slices smoked bacon

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.

PARMESAN POTATO-STUFFED ROASTED ONIONS



Parmesan Potato-Stuffed Roasted Onions image

Categories     Onion     Potato     Side     Roast     Sauté     Vegetarian     Parmesan     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

2 yellow onions (each about 3 inches in diameter), unpeeled
olive oil for brushing onions
8 ounces red potatoes (about 2 medium)
1 tablespoon dry white wine
1 tablespoon water
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons freshly grated Parmesan

Steps:

  • Preheat oven to 375°F.
  • Trim root ends flush with onions (so they will stand upright). Cut off tops of onions 1 inch from pointed blossom end and reserve. In a small flameproof baking pan stand onions upright and replace reserved tops. Brush onions with oil a roast in middle of oven 1 hour and 15 minutes, or until centers are just knife-tender.
  • While onions are roasting, in a saucepan boil potatoes in water to cover 15 minutes, or until tender, and drain in a colander. Cool potatoes until they can just be handled and peel. Return potatoes to pan.
  • Transfer onions to a work surface to cool and add wine, water, and cream to baking pan. On top of stove cook cream mixture over moderate heat, stirring, until brown bits scraped from bottom of baking pan are just dissolved and add to potatoes.
  • Leaving outermost layer of each onion inside skin, carefully scoop remaining layers out of onion shells with a small spoon and chop. In a small skillet sauté chopped onion in butter over moderately high heat until golden and add to potato mixture.
  • Increase oven temperature to 425°F.
  • Mash potato mixture with a potato masher until potatoes ate coarsely mashed and liquid is incorporated and force through a food mill fitted with fine disk into a bowl. Stir in Parmesan and season with salt and pepper. Spoon potato mixture into onion shells and replace tops. Onions may be prepared up to this point 1 day ahead and chilled, covered.
  • In a small baking pan roast onions in middle of oven until heated through, 15 to 25 minutes.

ROASTED RED ONIONS STUFFED WITH MASCARPONE CHEESE



Roasted Red Onions Stuffed With Mascarpone Cheese image

Mascarpone is an Italian cheese with a delicate, fresh smell that lightens up all dishes. And this appetizer is so deliciously sweet and simple you would wonder why you haven't had it before.

Provided by IMANKAY

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 4

Number Of Ingredients 5

4 large red onions, unpeeled
1 cup mascarpone cheese
4 cloves garlic, minced
1 shallot, diced
1 teaspoon minced fresh thyme

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Cut both ends off onions and place onto a baking sheet. Roast in preheated oven until centers are soft, about 15 minutes. Remove, and let onions cool.
  • Reduce heat to 350 degrees F (175 degrees C).
  • Peel onions and remove center core leaving 1/2 inch outer shell intact. Mince the center flesh and place in a bowl. Combine with mascarpone cheese, garlic, shallot, and thyme. Fill onion shells with cheese mixture and replace onto baking sheet.
  • Bake until the surface of the cheese bubbles, about 10 minutes. Serve hot.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 17.2 g, Cholesterol 70 mg, Fat 26.2 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 14.1 g, Sodium 38 mg, Sugar 6.8 g

SPICY FRUIT-STUFFED PORK LOIN W/ROASTED PEARS AND ONIONS



SPICY FRUIT-STUFFED PORK LOIN W/ROASTED PEARS AND ONIONS image

Categories     Pork     Roast

Yield 8-10 servings

Number Of Ingredients 24

Ingredients
PORK LOIN
2 (7-oz.) packages mixed dried fruit bits
2 tablespoons dark brown sugar
1 tablespoon chopped fresh sage
1/4 teaspoon dried crushed red pepper
1 (4-lb.) boneless pork loin
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons coarsely ground pepper, divided
Kitchen string
2 tablespoons olive oil
ROASTED PEARS AND ONIONS
6 firm, ripe Seckel pears*
2 tablespoons butter, melted
2 teaspoons fresh lemon juice
2 teaspoons honey**
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 (10-oz.) packages cipollini onions, peeled
GLAZE
1/2 cup pear preserves
GARNISH
Fresh sage leaves

Steps:

  • Preparation 1. Prepare Pork Loin: Bring first 4 ingredients and 1 cup water to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes). 2. Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. (Do not cut all the way through pork.) Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 tsp. each salt and pepper. 3. Spoon fruit mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2-inch intervals. Sprinkle with remaining 1 tsp. salt and 1 tsp. pepper. 4. Preheat oven to 375°. Brown pork in hot oil in a large roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Place seam side down in pan. 5. Prepare Roasted Pears and Onions: Cut pears in half lengthwise, and remove core. Stir together butter and next 5 ingredients. Stir in onions; gently stir in pear halves. Spoon mixture around roast in pan. 6. Bake at 375° for 1 hour to 1 hour and 5 minutes or until a meat thermometer inserted into thickest portion of stuffing registers 135°, stirring pear mixture halfway through. Cover with aluminum foil, and let stand 15 minutes. 7. Prepare Glaze: Microwave preserves in a microwave-safe bowl at HIGH 1 minute or until thoroughly heated. Pour warm preserves over pork. Slice pork, and serve with Roasted Pears and Onions and pan juices. Garnish, if desired. *3 firm, ripe Bartlett pears may be substituted. Core each pear, and cut into 4 wedges. **Sugar may be substituted. Southern Living DECEMBER 2011

Tips:

  • Choose the right onions: Use medium-sized yellow or white onions for even cooking.
  • Prepare the onions properly: Cut the top of the onions and scoop out the center, leaving about a 1/2-inch thick shell.
  • Use flavorful fillings: Combine a variety of ingredients like ground beef, sausage, rice, vegetables, herbs, and spices to create a delicious filling.
  • Stuff the onions tightly: Pack the filling into the onion shells tightly to prevent it from falling out during baking.
  • Roast the onions at a high temperature: Bake the stuffed onions at a high temperature (400°F or higher) to caramelize the onions and create a crispy outer layer.
  • Add moisture: Add a splash of broth or water to the baking dish to prevent the onions from drying out.
  • Garnish and serve: Before serving, garnish the stuffed onions with fresh herbs, cheese, or a dollop of sour cream.

Conclusion:

Roasted stuffed onions are a delightful and versatile dish that can be enjoyed as a main course or a side dish. With their tender, caramelized exteriors and flavorful fillings, they are sure to impress your family and friends. Experiment with different fillings and toppings to create a variety of delicious stuffed onion recipes. Whether you prefer classic fillings like ground beef and rice, or more unique combinations like roasted vegetables and goat cheese, there's a roasted stuffed onion recipe out there for everyone to enjoy.

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