Monday, February 21, 2011

Stuffed Onions

Stuffed mushrooms are one of my favorite appetizers. The other day I was flipping through Suzanne Somer's book, which I honestly love, "Eat Great, Lose Weight" and saw a recipe for stuffed onions. Why did I never think of this before? I love caramilized onions, and I love all the ingredients for them stuffed; white wine, mushrooms, paramsan cheese...oh yes. We celebrated my Mom's birthday this weekend. We came armed with goodies and when we got there my parents had done the same. Somehow our plans for a few tapas dishes had turned into a full Tapas bar, complete with Margarita's and mussels, stuffed peppers, shrimp wrapped in cheese and bacon, crab legs, roasted potatoes, caeser salad and something else I'm sure I left out. My heart skipped a beat when we finally sat down to eat. It was fitting to celebrate such good food along with my mom, an excellent cook.

 Here is my recipe for stuffed onions. I left out the sausage, though it would be great with it in there. Instead I added artichoke hearts and some lemon for zing. The trick is to put these in the oven way before you need to eat them, the longer they cook the yummier the onion becomes.

Stuffed Onions

4 onions, medium sized
2 tablespoons butter or olive oil
1 1/2 cup mushrooms, any kind (I used baby bella), chopped into small pieces
1/2 cup white wine
1 6-ounce jar or can artichoke hearts, chopped
1/2 cup parmesan cheese, shredded
Juice from 1/2 lemon
salt and pepper

Preheat oven to 350. Core the onion, taking out the hard circle in the bottom. If you want to delegate this to someone else (I promise my arm is not that hairy...) while you work on the stuffing, go for it.

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Chop the insides of the onion and saute in butter or olive oil until soft. Add the mushrooms and saute until golden. Add the white wine and simmer until most of it is cooked out. Add the artichoke hearts, lemon juice, salt and pepper to taste and the parmesan cheese and stir until combined (mixture will be sticky and clumpy). Wrap the bottom of the onions in foil. This is to keep all the juices in. Lay onions on a pan and stuff with mixture, sprinkling parmesan cheese on top. Bake for at least 45 minutes if not longer, until the onion is soft. If the top starts to get too dark, cover with foil and continue to cook.

Right before going into the oven:

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Finished product:

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Vive la fete!

Cate Photography

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