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Irresistibly delicious savory stuffed onions, baked until golden brown and featuring a flavorful filling, are showcased in this featured image for a recipe that's sure to be a hit.
Lady Maria

Savory Stuffed Onions - Irresistibly Delicious!

These savory stuffed onions are a delightful culinary adventure, transforming humble onions into flavor-packed vessels filled with a savory mixture of ground meat, rice, and aromatic vegetables. This recipe is perfect for a comforting weeknight meal or an elegant dinner party.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Sweet Onions Vidalia or Walla Walla
  • 1 tablespoon Olive Oil
  • 1 pound Ground Chicken or ground beef, turkey, or lentils
  • 1 cup Chopped Onion from the scooped-out onion centers
  • 2 cloves Garlic, minced
  • 1 cup Cooked Rice
  • ½ cup Breadcrumbs panko recommended
  • ¼ cup Chopped Fresh Parsley
  • 1 large Egg, lightly beaten
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • ½ cup Grated Parmesan Cheese optional
  • 1 cup Chicken Broth or Water for baking dish

Equipment

  • Large Pot
  • Sharp knife
  • Cutting board
  • spoon
  • large skillet
  • Large bowl
  • measuring cups and spoons
  • baking dish
  • Aluminum foil
  • Fork

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Trim the root end and the top of the onions to create a flat surface.
  3. Place the onions in a large pot and cover them with water. Bring to a boil and cook for 10-15 minutes until slightly softened.
  4. Carefully remove the onions from the pot and let them cool slightly.
  5. Hollow out the centers of the onions, leaving about ½ inch of the outer layers intact. Reserve the scooped-out onion pieces.
  6. Heat olive oil in a skillet over medium heat. Add chopped onion (scooped-out onion pieces) and minced garlic and cook until softened, about 5 minutes.
  7. Add ground meat (or lentils) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  8. In a large bowl, combine the cooked meat mixture, cooked rice, breadcrumbs, parsley, egg, thyme, salt, pepper, and parmesan cheese (if using). Mix well until everything is evenly combined.
  9. Taste the filling and adjust seasonings as needed.
  10. Stuff each onion cavity with the prepared filling, packing it in tightly but not overstuffing.
  11. Place the stuffed onions in a lightly greased baking dish.
  12. Add chicken broth or water to the bottom of the dish to a depth of about 1/4 inch.
  13. Cover the baking dish with foil and bake for 30 minutes.
  14. Remove the foil and bake for another 15-20 minutes, or until the onions are tender and the filling is golden brown.
  15. Let the stuffed onions rest for a few minutes before serving.

Notes

Don't overcook the onions when boiling them, or they will fall apart. Add a drizzle of olive oil or extra parmesan cheese on top before the final bake for enhanced flavor. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. For a vegetarian option, substitute the ground meat with cooked lentils or quinoa. Consider adding chopped vegetables like mushrooms, zucchini, or bell peppers to the filling for added flavor and texture.