Stuffed Onions

I grew up in a house that enjoyed stuffing things (including our bellies).

Mom made stuffed bell peppers, Evan made stuffed mushrooms...and, of course, every Thanksgiving we stuffed a turkey. I myself have a mild obsession with things stuffed in pastry (pasties, empanadas, pot pies, etc).

So when I came across this recipe for baked stuffed onions, I couldn't resist.

Evan and I immediately made a cooking date to try these little guys out!


  1. Steam the onions for 25 minutes.
  2. Remove from heat and let cool before handling.
  3. Use a sharp knife to cut an inch off the STEM end of each onion.
  4. Carefully cut/scoop over a Tblsp of onion from the inside of each (make sure you leave the outer layers intact!).
  5. Finely chop the scooped-out onion bits.
  6. Preheat your oven to 400 degrees F.
  7. Wrap each hollowed-out onion in a slice of bacon, securing the bacon with a sharpened sprig of rosemary, or a toothpick (sans plastic crap).
  8. In a pan with a teensy bit of olive oil, saute the chopped onion, garlic, mushrooms, and rosemary just until softened.
  9. Remove the pan from heat and add the cream and most of the Parmesan (reserving a bit for the top of each onion).
  10. Stir until well combined.
  11. Place onions in a baking dish or roasting tray and spoon the filling into each one until nearly topped off.
  12. Sprinkle the remaining Parmesan over each onion.
  13. Bake at 400 degrees F for 25 minutes.
These truly are amazingly delicious bits of heaven. One word of warning: they are a little slippery on the plate....I don't think there's a way to eat them elegantly.

We paired them with a nice salad and it really was a complete meal.
(looks disgusting in this photo, because I'm not a good photog, but is seriously delicious)

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