Roasted Stuffed Red Onions
- Minutes to Prepare:
- Minutes to Cook:
- 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 pepperRead More https://www.bonappetit.com/recipes/2012/05/roasted-stuffed-red-onions#ixzz1vmycrsJo
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 2–3 layers of onion, depending on thickness of layers. Gently remove inside layers, allowing outer 2–3 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, 2–3 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 https://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.
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 2–3 layers of onion, depending on thickness of layers. Gently remove inside layers, allowing outer 2–3 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, 2–3 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 https://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.
Nutritional Info 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