Baked Stuffed Onions
A side dish of baked stuffed onions combines a pretty presentation with savory flavor, perfect for the holidays but just as good any time of the year.
Makes: 8 servings
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm
Ingredients
- 8 medium yellow onions, peeled
- 1 ½ cups chicken broth or turkey broth, divided
- ½ cup butter, divided
- 4 celery stalks, thinly sliced
- ½ cup fresh parsley
- 1 tablespoon fresh sage
- 2 ½ cups fresh bread crumbs or cubes, toasted or allowed to dry overnight
- 1 teaspoon salt
Instructions
- Preheat oven to 425 degrees.
- Cut a thin slice from the bottom of each onion so each onion can stand. Using a small spoon, scoop or melon baller, scoop out all but the outer two or three layers from each (don’t worry if you make a hole in the bottom). These outer layers will serve as shells for the stuffing. Chop and reserve the middle part of the onions for later in the recipe.
- Place hollowed onions in a 2-quart baking dish, and add 1 cup broth. Cut 2 tablespoons of butter into 8 small pieces, and place one piece inside each onion shell. Cover with foil, and bake for 25 to 30 minutes. Let cool 20 minutes.
- Pour liquid from onions into a measuring cup and add enough broth to make 1 cup. Reduce oven temp to 350 degrees.
- Melt 4 tablespoons butter in a large skillet, and add celery and 1 cup of reserved onion (chopped). Saute 5 minutes. Stir in parsley and sage, and cook for an additional 1 minute. Stir in bread crumbs or cubes, salt, pepper and 1 cup broth mixture (more if needed to make stuffing wet). Remove from heat.
- Fill hollowed onions with stuffing, and place in shallow 9-inch baking dish or pie plate. Add remaining 1/4 cup broth to pan. Bake at 250 degrees for 30 to 35 minutes or until stuffing is golden brown. Transfer to serving platter. Stir remaining 2 tablespoons butter into cooking liquid and spoon over onions.
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