Holiday Stuffed Onions
Elevate your holiday table with these irresistible Holiday Stuffed Onions—a show-stopping side dish that combines rustic elegance with bold flavor. Large yellow onions are carefully hollowed out and filled with a savory breadcrumb stuffing infused with garlic, Parmesan cheese, fresh parsley, and thyme for a perfectly balanced flavor profile. Baked to tender perfection in a bath of vegetable broth and topped with a buttery golden crust, these stuffed onions are as visually stunning as they are delicious. With minimal prep and an hour of cook time, this dish makes for an ideal accompaniment to any festive feast, offering a comforting blend of textures and flavors that will wow your guests. Perfect for Thanksgiving, Christmas, or any celebratory gathering, it’s a versatile and vegetarian-friendly addition to your holiday repertoire!
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Recipe Information
Ingredients
- 6 large yellow onions
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup breadcrumbs
- 0.75 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup vegetable broth
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions and trim the tops and bottoms slightly to create a flat surface. Using a melon baller or small knife, carefully hollow out the center of each onion, leaving about a 1/2-inch thick shell. Reserve the onion cores for the filling.
Chop the reserved onion cores finely, and set them aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and chopped onion cores, and sauté for 3-5 minutes until softened and fragrant.
Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, chopped parsley, thyme, salt, and black pepper. Mix until the filling is well combined.
Lightly brush the outside of the hollowed onions with the remaining 1 tablespoon of olive oil, and place them in a baking dish.
Spoon the breadcrumb mixture evenly into the hollowed onions, packing it gently to fill completely.
Pour the vegetable broth into the baking dish around the onions, then dot the tops of the stuffing with small amounts of butter.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the onions are tender and the tops are golden brown.
Let the stuffed onions rest for 5 minutes before serving. Garnish with additional parsley if desired, and enjoy your holiday side dish!
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 52.1 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1006 mg | 77% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1935 mg | 41% | |
*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.
