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Thursday, July 22, 2010

Roasted Stuffed Onions

Since I'm not pregnant I have no excuse for such a long absence. I could blame it on grad school but, let's face it, I didn't work all that hard.

These stuffed onions are a vegetarian/vegan adaptation of a classic recipe from Gourmet Magazine and were scrumptious! The stuffing is so good that, like cookie dough, it's in danger of disappearing before any of it manages to get into the onions.

9 medium onions (red and yellow)
2 ribs of celery
1/2 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
8 oz fresh baby spinach, coarsely chopped
1/2 loaf of good, crusty bread
1 cup cashews
1/4 cup extra virgin olive oil
3/4 cup vegetable stock/broth

Preheat oven to 425.

1. Prepare the onions: Cut off and discard about 1/4 inch from the top of the onions. Cut just enough from the bottom of the onions so they stand up without wobbling. Peel off the skin and discard.

2. Using a small spoon or melon baller, scoop out the inside of the onions, leaving only 2-3 "layers" as a shell. Keep the onion guts to add to the stuffing.

3. Arrange the onion "shells" in a baking dish, pour 1/2 cup of water into the baking dish, cover tightly with foil, and roast for 25-30 minutes, until the "shells" are tender but not falling apart.

4. Make stuffing: Cut the bread into 1-inch cubes. Arrange on a cookie sheet and throw them in the oven for a minute or two so they start to toast. (But keep a close eye on them!)

5. Coarsely chop the scooped-out onion, celery ribs, spinach and cashews. Saute the onions and celery until soft. Add the garlic and saute for 1 minute more.

6. In a large bowl, mix the vegetables, cashews, bread cubes, spinach, olive oil, and stock. Season with salt and pepper.

7. Take the shells out of the oven and reduce the heat to 350. Remove the shells from the baking dish and pour out any leftover baking water. Stuff the onion shells with stuffing, enough so that some stuffing mounds over the top.

8. Return the stuffed shells to the baking dish and bake (uncovered) until heated through, about 25-30 minutes.


  1. Yum -- and you posted this recipe just in time for the first gorgeous batch of summer onions. That filling looks amazing!

  2. yum! these were delicious


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