Turn sweet onions from your garden into a succulent side dish that goes great with roasted chicken or turkey. This recipe calls for scooping out the center of each cooked onion. You will want to create enough room to fill the onion with stuffing, so remove the center until you have 3 or 4 sturdy outer layers of onion left. If you aren’t keen on throwing out the extra onion or the water used to cook the onions, both can be frozen for later use in soups or stews.
Yield: 4 servings
- 4 large sweet onions, peeled
- 1/2 cup chopped, pitted olives
- 1/2 cup crumbled feta cheese
- 1 red bell pepper, diced
- 1/3 cup panko bread crumbs
- 2 tbsp chopped fresh parsley
- 1 tsp chopped fresh rosemary
- ¼ tsp salt
- 1 tsp poultry seasoning
- 1 tsp chopped sage
- 1/4 tsp ground black pepper
InstructionsPreheat oven to 350 degrees F.
Cut off the top and bottom of each onion. Place onions in a Dutch oven or large pot; add 4 cups of water or enough that the onions are submerged halfway in water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and cool.
Scoop out the center portion of each onion, reserving ⅓ cup of the onion centers. Dice the reserved onion and mix with the remaining ingredients. Fill each onion with this mixture and sprinkle with paprika.
Place onions in a baking dish, cover, and bake at 350 degrees for 25 minutes. Uncover and bake an additional 5 minutes.