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!
- Four white onions, peeled
- 3/4 cup finely diced mushrooms
- 3 garlic cloves, crushed through a garlic press
- 2 tsp fresh rosemary, finely diced
- 6 Tblsp heavy cream
- 4 slices bacon
- 1/2 cup grated parmesan cheese
- Steam the onions for 25 minutes.
- Remove from heat and let cool before handling.
- Use a sharp knife to cut an inch off the STEM end of each onion.
- Carefully cut/scoop over a Tblsp of onion from the inside of each (make sure you leave the outer layers intact!).
- Finely chop the scooped-out onion bits.
- Preheat your oven to 400 degrees F.
- 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).
- In a pan with a teensy bit of olive oil, saute the chopped onion, garlic, mushrooms, and rosemary just until softened.
- Remove the pan from heat and add the cream and most of the Parmesan (reserving a bit for the top of each onion).
- Stir until well combined.
- Place onions in a baking dish or roasting tray and spoon the filling into each one until nearly topped off.
- Sprinkle the remaining Parmesan over each onion.
- 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.