These stuffed onions make a great side dish for many entrees! Free of peanut, tree nut, egg, soy, fish and shellfish. Contains wheat and dairy (substitutions would easily make it free of those as well.)Prep time: 20 min
Cook time: 45-50 min
Total time: 1 hour, 10 min
Yield: 2 stuffed onions
- 2 medium onions
- 2 Tbsp butter, dairy-free alternative, or olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp grated Parmesan Cheese (omit for dairy allergy)
- 1 cup croutons, crushed
- Peel your onions and chop off the bottom and the top (be careful not to cut too much.)
- Using a combination of a sharp knife, a spoon, and a grapefruit knife if you have one, hollow out the center of each onion leaving roughly 1/4 inch all around.
- Finely chop the center pieces of onion (you'll probably have about 1 cup.)
- Heat your butter or oil in a skillet over medium heat. Add the chopped onion and saute for about 3 minutes.
- Remove the pan from the heat and mix the salt, pepper, Parmesan, and crushed croutons into the onions.
- Stuff the mixture into the hollow onions, mounding it on the top.
- Wrap your stuffed onions in foil and bake upright at 350 degrees for 45-50 minutes.
- Serve warm. Delicious!
- Easily double (or more) the recipe to serve more people.
You can add them to the oven with other items like turkeys or roasts. You may need to increase baking time by up to a half hour if they're sharing the heat.
Look at those delicious beauties!
This was a perfect accompaniment to our late-night, much-delayed Valentine's dinner. What will you pair them with?
Linking up at Allergy Free Wednesdays and Gluten Free Fridays
(Adapted from a recipe originally found in McCall's Cooking School.)