Sense of Home Kitchen
Ok, I am officially weak. Despite my, "I will not spend any money unnecessarily!" determination, I just subscribed to Bon Appétit magazine, again. I had subscribed to the magazine for years, we are talking decades, I have a collection that goes back to the late 70s, but I let my subscription lapse in 2010, bought the January and March 2011 issues at a newstand, and now, in a moment of weakness, missed it so much that I resubscribed. For the two year plan! I know I will have it coming for the next two years and that makes me smile. I can't help but wonder, though, what was in all those other Bon Appétit magazines between January 2010 and March 2012, I guess I will never know.
The filling in these stuffed onions is similar to that of stuffed mushrooms, wrapped in onions though, there is a sweetness that pairs extremely well with the tarragon, mushrooms and sherry, a sweetness that actually surprised me a little. This was a tasty side dish for chicken, but I think it would go well with any meat, I also think it would be a good, although perhaps slightly messy, appetizer.
Stuffed Onions
~Sense of Home Kitchen, inspired by, but changed considerably from, the Stuffed Onions recipe in the beautiful vegetable cookbook Plenty, by Yotam Ottolenghi
This dish makes an excellent side dish or a tasty appetizer. Onions, mushrooms, sherry, and tarragon play together very well.
Serves 6
butter for greasing the dish
3 cups chicken stock
1/2 cup dry sherry
4 large white onions
8 ounces baby portabella mushrooms, diced
2 2/3 cups fresh breadcrumbs
1 cup grated Parmesan cheese
1 1/3 cup parsley leaves (loosely packed), minced
2 tablespoons fresh tarragon, minced
3 tablespoons olive oil
2 garlic cloves, crushed
3 green onions, thinly sliced
1/2 teaspoon salt
freshly ground black pepper
Preheat oven to 350° F. Butter a 9 x 13 ovenproof dish. Set aside.
Place the stock and sherry in a medium saucepan and bring to a boil then turn heat down to simmer. Meanwhile, trim the top and bottom of the onions, cut them lengthwise in half and remove the skin. Gently remove most of the inside of the onion (do not waste these, save them for another use, in another recipe), retaining 3 of the outer layers. Carefully separate the layers and place a few at a time in the simmering stock. Cook for 3 to 4 minutes, or until just tender. Drain and cool. Reserve stock.
Place mushrooms, breadcrumbs, and remaining ingredients in a large bowl and toss to mix.
Fill each onion layer generously with stuffing. Pull the sides together and place them seam-side down, single layer, in the buttered baking dish. Pour 1/3 cup of the reserved stock, enough to just cover the bottom of the dish, into the baking dish and bake for 45 minutes, or until onions are soft and lightly browned and the stuffing is bubbling. Add more stock if they are dry before the end of the cooking process. Turn broiler on high and broil for 3 to 5 minutes or until some of the onions begin to brown, as shown above. Serve warm.
Sense of Home Kitchen / Recipes / Appetizers / Side Dishes
This dish makes an excellent side dish or a tasty appetizer. Onions, mushrooms, sherry, and tarragon play together very well.
Serves 6
butter for greasing the dish
3 cups chicken stock
1/2 cup dry sherry
4 large white onions
8 ounces baby portabella mushrooms, diced
2 2/3 cups fresh breadcrumbs
1 cup grated Parmesan cheese
1 1/3 cup parsley leaves (loosely packed), minced
2 tablespoons fresh tarragon, minced
3 tablespoons olive oil
2 garlic cloves, crushed
3 green onions, thinly sliced
1/2 teaspoon salt
freshly ground black pepper
Preheat oven to 350° F. Butter a 9 x 13 ovenproof dish. Set aside.
Place the stock and sherry in a medium saucepan and bring to a boil then turn heat down to simmer. Meanwhile, trim the top and bottom of the onions, cut them lengthwise in half and remove the skin. Gently remove most of the inside of the onion (do not waste these, save them for another use, in another recipe), retaining 3 of the outer layers. Carefully separate the layers and place a few at a time in the simmering stock. Cook for 3 to 4 minutes, or until just tender. Drain and cool. Reserve stock.
Place mushrooms, breadcrumbs, and remaining ingredients in a large bowl and toss to mix.
Fill each onion layer generously with stuffing. Pull the sides together and place them seam-side down, single layer, in the buttered baking dish. Pour 1/3 cup of the reserved stock, enough to just cover the bottom of the dish, into the baking dish and bake for 45 minutes, or until onions are soft and lightly browned and the stuffing is bubbling. Add more stock if they are dry before the end of the cooking process. Turn broiler on high and broil for 3 to 5 minutes or until some of the onions begin to brown, as shown above. Serve warm.
Sense of Home Kitchen / Recipes / Appetizers / Side Dishes
This sounds like such a great idea. I think I will keep it in the back of my mind for next Thanksgiving--savory stuffed onions sound perfect for harvest festival!
ReplyDeleteI am with Eileen. These look like they would be amazing for Thanksgiving. Bookmarking!
ReplyDeletelove the idea of this. I dont know why I never even thought of stuffing onions before.usually it's the other way round, I would chop onions up and mix with whatever as a stuffing. brilliant. i'm bookmarking this for sure. (:
ReplyDelete