Savoury Golden Baked Onions
Transform your humble onions into a show-stopping side dish with these Savoury Golden Baked Onions, a recipe that combines rich, buttery flavors with a crispy, herb-infused breadcrumb topping. Each tender yellow onion is hollowed out and filled with a delectable mixture of garlic, fresh parsley, Parmesan cheese, and thyme, then baked to golden perfection in a flavorful broth. The result? A melt-in-your-mouth center with a beautifully caramelized crust, perfect for pairing with roasted meats or enjoyed as a vegetarian entrée. Easy to prepare yet undeniably elegant, this dish is a must-try for weeknight dinners or holiday feasts. Keywords: baked onions, stuffed onions, golden onions recipe, savory side dish, vegetarian recipes.
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Recipe Information
Ingredients
- 4 pieces large yellow onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons breadcrumbs
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 cup vegetable or chicken stock
Instructions
Preheat the oven to 375°F (190°C).
Peel the onions, leaving the root end intact, and cut off the top quarter of each onion. Trim the ends slightly if necessary to help them sit flat in the baking dish.
Using a melon baller or small spoon, hollow out the center of each onion, creating a cavity about 1 inch deep. Reserve the removed onion pieces for the filling.
Finely chop the reserved onion pieces and set them aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a skillet over medium heat. Add the chopped onion pieces and minced garlic, cooking for 3-5 minutes until softened and fragrant.
Stir in the breadcrumbs, parsley, Parmesan cheese, thyme, salt, and pepper. Remove from heat and set aside to cool slightly.
Stuff each hollowed onion with the breadcrumb filling, pressing it down gently to pack it in.
Drizzle the remaining 2 tablespoons of olive oil over the stuffed onions and place them in a baking dish. Pour the vegetable or chicken stock into the bottom of the dish to help steam the onions as they bake.
Cover the dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the onions are tender and the tops are golden brown.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 30.5 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1110 mg | 24% | |
*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.
