Baked Stuffed Onions
(updated on Feb 13, 2008)
A perfect do-ahead dish – let your family think you cooked all afternoon. Instead, read a book!
6 large onions – do not peel or cut
1 lb lean ground beef
3 cloves garlic, chopped finely
2 tbsp parsley
1 Ontario greenhouse tomato, chopped finely
1 Ontario greenhouse sweet pepper, chopped finely
½ cup cooked rice**
½ cup beef stock
Vegetable oil
Salt & pepper to taste
Place the onions in a large pot, cover with water, and bring to a boil over medium high heat. Lower heat and simmer for 10-15 minutes. Remove onions from water and set aside to cool.
In a large bowl, combine the beef, garlic, parsley, tomato, sweet pepper, rice and salt and pepper.
When the onions have cooled, peel and cut off the tops. Gently remove the centers and leave a “shell.” Spoon the filling into the onion shells.
Heat the oil in a large frying pan over medium high heat. Add the onions and cook for 5 minutes. Lower the heat, add the beef stock, cover and simmer for 40-45 minutes.
** Instead of rice, leftover mashed potatoes can be used as well. Just “pile” them on top of the stuffed onions and continue as above.
Note: Red wine can be added to the simmering liquid for a more robust flavour.
6 large onions – do not peel or cut
1 lb lean ground beef
3 cloves garlic, chopped finely
2 tbsp parsley
1 Ontario greenhouse tomato, chopped finely
1 Ontario greenhouse sweet pepper, chopped finely
½ cup cooked rice**
½ cup beef stock
Vegetable oil
Salt & pepper to taste
Place the onions in a large pot, cover with water, and bring to a boil over medium high heat. Lower heat and simmer for 10-15 minutes. Remove onions from water and set aside to cool.
In a large bowl, combine the beef, garlic, parsley, tomato, sweet pepper, rice and salt and pepper.
When the onions have cooled, peel and cut off the tops. Gently remove the centers and leave a “shell.” Spoon the filling into the onion shells.
Heat the oil in a large frying pan over medium high heat. Add the onions and cook for 5 minutes. Lower the heat, add the beef stock, cover and simmer for 40-45 minutes.
** Instead of rice, leftover mashed potatoes can be used as well. Just “pile” them on top of the stuffed onions and continue as above.
Note: Red wine can be added to the simmering liquid for a more robust flavour.
