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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 154.7
  • Total Fat: 5.1 g
  • Cholesterol: 10.7 mg
  • Sodium: 484.2 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.3 g

View full nutritional breakdown of Roasted Stuffed Red Onions calories by ingredient
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Roasted Stuffed Red Onions

Submitted by: ALWROBEL
Roasted Stuffed Red Onions

Introduction

From Bon Appetit From Bon Appetit
Number of Servings: 15

Ingredients

    Ingredients

    4 large red onions, peeled, trimmed
    1 tablespoon kosher salt plus more
    1/2 cup extra-virgin olive oil, divided (used about 1/2 total to reduce fat)
    4 garlic cloves, finely chopped
    1/2 pound ground beef or lamb (I used ground
    turkey)
    2 dried bay leaves
    2 teaspoons dried oregano
    1 1/2 teaspoons dried mint
    5 cups cooked white rice
    1 cup dry white wine, divided
    4 tablespoons fresh lemon juice, divided
    1/2 cup finely chopped fresh dill
    1 teaspoon finely grated lemon zest
    Freshly ground black pepper


    Read More http://www.bonappetit.com/recipes/2012/05/roasted-stuffed-red-onions#ixzz1vmycrsJo

Tips

The less oil the better :)


Directions

Preparation

Cook onions in a pot of boiling salted water until slightly softened, about 10 minutes. Using a slotted spoon, transfer to a large bowl; let cool slightly.
Working with 1 onion at a time, make a lengthwise slit from top to bottom with a paring knife, cutting through 23 layers of onion, depending on thickness of layers. Gently remove inside layers, allowing outer 23 layers to hold their shape. (I used the first couple layers as stuffers to make the 15 servings and chopped the inside few layers up) Finely chop enough of the inside layers to measure 1 cup.
Heat enough oil in a large heavy skillet over medium heat to saute garlic and chopped onions; cook, stirring often, until soft, about 2 minutes. Add 1 Tbsp. salt, beef, bay leaves, oregano, and mint; cook, breaking up meat with the back of a spoon, until meat is cooked through, 23 minutes. Stir in rice, 1/2 cup wine, and 2 Tbsp. lemon juice; cook, stirring often, until liquid is absorbed, about 3 minutes. Add dill and zest; mix well. Season filling with salt and pepper.
Preheat oven to 400. Spoon about 1/2 cup filling into each onion (it should be tightly packed). Place onions in a 13x9x2" baking dish, stuffed side up; drizzle with a couple tablespoons of oil, 1/2 cup wine, and 2 Tbsp. lemon juice.
Roast onions until crispy on top and slightly browned, about 30 minutes. Serve hot or at room temperature.


Read More http://www.bonappetit.com/recipes/2012/05/roasted-stuffed-red-onions#ixzz1vmzA0H5d


Serving Size: 15 onions

Number of Servings: 15

Recipe submitted by SparkPeople user ALWROBEL.






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