Stuffed Onions
Submitted by nsoria
Hollow white onions stuffed with rice, Swiss cheese, cream, and fresh herbs, then baked until bubbly and golden. A cozy vegetarian side dish that steals the show.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThink of these as the underdog of the side dish world. Big, tender white onions hollowed out and packed with a creamy rice and Swiss cheese filling that turns soft and bubbly in the oven.
The onion shells get blanched first so they’re silky and sweet, then loaded up with sauteed onion bits, breadcrumbs, and just enough cream to keep everything lush.
Top with extra grated Swiss and a sprinkle of thyme, then bake until that cheese gets all melty and golden. Comfort food that punches well above its weight.
Kitchen Tips
- A melon baller is your best friend for hollowing out onions cleanly. Leave 2-3 ring layers so the shell holds its shape.
- Don’t toss those scooped-out onion bits. Saute them with butter and fold right back into the filling for double onion flavor.
- Serve alongside roasted chicken or a hearty steak for a side that gets people talking.
Ingredients
Directions
Hollow out onions (a melon-baller works well -- leave at least 2 to 3 “layers of rings” so onions can support filling) then blanch the “shells” until they are softened, about 9 to 10 minutes.
Sauté the onion pieces removed (from about 2 onions) in a little butter.
Mix this with enough breadcrumbs to bond the mixture together and then add enough cream to keep the mixture moist.
Add cooked rice, and salt and pepper to taste.
Stuff onion-rice mixture back into onion shells.
Garnish with more grated swiss and thyme.
Bake under moderate heat just to reheat and melt cheese topping.
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