stuffed onions

stuffed onions

Here is a list of some of the wonderful stuffed things in the world: stuffed animals, stuffed flank steak, stuffed lobster, stuffed onions …. Wait, Yes! Stop right there! Let’s move the last one to the top of the list.  I love things that are stuffed, it is like I a radar goes off when the word stuffed is placed in front of something.  And, when the second word is something like onion or garlic … done. Sign me up.

These little bundles of joy are great as an appetizer, or can also be served as a side dish.  However, if you love onions as much as I do, you can eat them all by their lonesome.


4 cups of organic chicken stock
4 large white onions
3 large plum tomatoes
1/2 cup of plain breadcrumbs
1/3 cup of crumbled feta cheese
a small handful of finely chopped parsley
3-4 tablespoons of olive oil
2 garlic cloves
3 green onions, chopped
salt & pepper

Preheat the oven to 350°.
Butter a small glass baking dish.
Put 2 cups of the chicken stock in a satuee pan and bring to a boil.
While you are waiting for the stock to boil, prepare the onions by slicing off the tops and bottoms and removing the middle core.  Pull out everything but the outer two to three layers of the onion.
Separate the layers and place them in the stock (3-4 at a time).  Cook for a few minutes, until tender. Remove, drain, and cool. Repeat this process until the all of the onions are done.

Next, you will prepare the stuffing.
Start with a coarse cheese grater and grate the tomatoes until until you have nothing left but tomato skin in your hand. Discard the skin, save the rest.
In a large bowl, combine the grated tomato, breadcrumbs, feta cheese, parsley, olive oil, green onions, salt & pepper.
Fill the cooked onions with a spoonful of the stuffing.  Once filled, place the onions stuffing side down onto the buttered baking dish.

When you are done stuffing, pour over a small amount of the reserved stock, just enough to cover the bottom of the baking dish. Sprinkle a small handful of extra bread crumbs over the top of the onions.

Bake for 45-50 minutes.  You want the onions to be soft, slightly brown, and the stuffing should be bubbling and oozing out of the ends.
Serve warm.

mmmmmmmmmm …… enjoy …

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