Sunday, March 10, 2013

Italian Stuffed Onions

Stuffed Onion photo D8FADE8E-6D7D-426E-A6E5-B96200C4CE50-3599-000005E8988EAC6D_zps9aa16137.jpg
Stuffed onions offer a flavorful side dish with any meat entree.  A variety of stuffing can be used, with a little imagination! 

Make them like stuffed green peppers with ground beef, tomatoes, rice and cheese, poultry stuffing mix, or other combinations of minced veggies, meat, and cheese.  

I like them stuffed with an onion, cheese, and a green pepper mixture with Italian herb flavors.

They're tasty by themselves, but if serving with a meat dish in which you make gravy, drizzle them with gravy at serving time   

One onion with a salad could serve as a meal by itself; or if halved at serving time, provide two ample side dish servings.

Stuffed Onion photo 6C2B26B8-9F00-41DE-97CC-20A542248720-3599-000005DE67F386FE_zps022f71b9.jpgItalian Stuffed Onions
4 large sweet onions, Vidalia or Spanish
1/4 cup butter
1-2 cloves garlic, minced
1/2 cup green pepper, diced
4 oz. grated Parmesan cheese, or cheese of choice
1/3 cup Italian  bread crumbs
1/2 tsp. mixed Italian dry herbs
2 Tabs. of olive oil
Stuffed Onion photo B84ED85F-55B3-4583-9D49-212799CE33E3-3599-000005DE7BF35973_zps6cbb0ec4.jpgsalt and pepper

Preheat oven to 375 degrees.
Trim top and bottom of onions, about a half inch so onions rest flat.  Peel and core center with a small paring knife removing about 1/3 of inner onion. Save core for stuffing.  

Boil onions in water until tender but not mushy (about 10-15 minutes) or microwave about 4-5 minutes. Set aside to cool. 

Saute diced onion cores, green pepper and garlic in butter, until soft then cool. Mix with cheese, seasoning and bread crumbs, adding salt and pepper to taste.  Use mixture to fill onion cavity and to cover tops.
Stuffed Onion photo A6AA3DCF-F92A-4215-A8CF-FAD33F708EAE-3599-000005E87FAF8EBC_zps9e511c5f.jpg
Set in an oven proof dish. Sprinkle tops with additional breadcrumbs, cheese and drizzle with olive oil. Bake at 375 oven for 20-30 minutes or until tops are browned.  

Depending on size of onions, one large onion may be cut in half to serve two.  Drizzle with sauce or gravy if you've made it with your main meat entree. Serves 4 to 8, depending on size of onions.

Estimated cost: $2.40 or less; .60 a serving or less.