Baked Stuffed Sweet Onions
Elevate your mealtime with these irresistible Baked Stuffed Sweet Onions, a dish that seamlessly blends comfort and elegance. Perfectly caramelized sweet onions like Vidalia or Walla Walla are hollowed out and filled with a savory mixture of sautéed garlic, fresh parsley, panko breadcrumbs, and nutty parmesan cheese. A touch of cream binds the filling, while a splash of vegetable or chicken stock ensures the onions bake to tender perfection. Enhanced by a golden, crispy topping, these stuffed onions are baked until they’re irresistibly aromatic and richly flavorful. Whether served as a show-stopping side dish or a hearty vegetarian main course, this recipe epitomizes cozy sophistication. Plus, it’s simple to make with minimal prep and pantry-friendly ingredients, making it ideal for family dinners or special occasions.
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Recipe Information
Ingredients
- 4 large sweet onions (e.g., Vidalia, Walla Walla, or Spanish onions)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 cup breadcrumbs (preferably panko)
- 1 cup parmesan cheese, grated
- 1 tablespoon heavy cream (or milk for a lighter option)
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 cup vegetable or chicken stock (for baking)
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions, leaving them whole and keeping the root end intact to hold the onion layers together.
Cut off just enough of the tops to create a flat surface, then scoop out the centers of the onions using a spoon or a melon baller, leaving about 1/2 inch of the outer layers intact. Reserve the scooped-out onion flesh for the stuffing.
Finely chop the reserved onion flesh. Heat 1 tablespoon of olive oil in a skillet over medium heat, then sauté the chopped onion and garlic until soft and translucent, about 5 minutes. Remove from heat.
In a mixing bowl, combine the sautéed onion and garlic mixture with parsley, breadcrumbs, parmesan cheese, heavy cream, salt, and black pepper. Mix until well combined.
Brush the hollowed-out onions with the remaining 1 tablespoon of olive oil, then stuff them with the breadcrumb mixture, pressing gently to pack the filling.
Place the stuffed onions in a baking dish. Pour the vegetable or chicken stock into the dish around the onions to keep them moist while baking.
Cover tightly with aluminum foil and bake in the preheated oven for 30 minutes. Then, uncover and continue baking for an additional 15 minutes, or until the onions are tender and the tops are golden brown.
Remove from the oven and let cool for a few minutes before serving. Enjoy as a comforting side dish or a vegetarian main course!
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.9 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
