Thanksgiving Stuffed Onions
Elevate your holiday table with these irresistible Thanksgiving Stuffed Onions, a surprising twist to traditional side dishes! Tender, caramelized sweet onions are hollowed out and filled with a luxurious stuffing made from panko breadcrumbs, Parmesan cheese, fragrant fresh herbs, and a touch of rich heavy cream. Each bite is a delightful balance of savory flavors, crispy golden tops, and melt-in-your-mouth textures. Perfect as a unique Thanksgiving side dish or centerpiece-worthy vegetarian option, these stuffed onions are baked to perfection and garnished with fresh parsley for a festive finish. With simple ingredients and just the right amount of effort, this recipe promises to impress your guests and add a touch of elegance to your holiday menu.
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Recipe Information
Ingredients
- 6 pieces large sweet onions
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 2 cloves garlic, minced
- 0.25 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel the outer skin off the onions and trim the tops and bottoms to create a flat base. Carefully hollow out the center of each onion using a paring knife or melon baller, leaving about a 1/2-inch-thick shell.
Finely chop the removed onion centers and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the chopped onion centers and minced garlic. Sauté for 4-5 minutes until softened and fragrant.
Stir in the panko breadcrumbs, parmesan cheese, parsley, thyme, salt, and black pepper. Mix well to combine.
Add the heavy cream to the skillet and stir until the mixture holds together like a stuffing consistency. Remove from heat and let cool slightly.
Brush the outside of the hollowed onions with the remaining olive oil. Place them on a baking dish, cut-side up, and season lightly with salt and pepper.
Stuff each onion with the breadcrumb mixture, pressing down gently to pack it in.
Dot the tops of the stuffed onions with the remaining butter (divided evenly). Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Uncover the dish and bake for an additional 15 minutes, or until the tops are golden brown and the onions are tender.
Remove from the oven and let cool for a few minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 145.4 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 927 mg | 71% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2508 mg | 53% | |
*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.
