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
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: Per serving: 293 calories, 13.6 g fat, 772 mg sodium; very high in vitamins B6 and C.

  • Recipe Created By:
  • Recipe From: Illinois Partners


  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. Pour liquid from onions into a measuring cup and add enough broth to make 1 cup. Reduce oven temp to 350 degrees.
  5. 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.
  6. 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.


  1. What a great recipe! Those onions are just as cute as a button, too. This really reminds me of my childhood when I would spend the entire afternoon to peel onions for my father. We would stew them and mash them up real nice, my father never ate any so it was a lot for me and my mother to finish. We would sometimes go over to the neighbors and share our onions but my father didn’t like us doing that, so we stopped. Kept peeling the onions though, such a simple time it was back then


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