Hollow out and fill roasted onions with a chunky stuffing for a twist on the hearty casserole version.
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Total: 2 Hours
- 8 small yellow onions (about 2 1/4 lb.)
- 1 1/2 cups organic chicken broth, divided
- 1/2 cup butter, divided
- 2 celery ribs, thinly sliced
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh sage
- 2 1/2 cups fresh French-bread breadcrumbs, toasted
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1. Preheat oven to 425°. Cut a thin slice from bottom (rounded end) of each onion, forming a base for onions to stand. Cut 1/2 inch from sprout end of each onion, and discard. Peel onions. Remove and reserve center of each onion, leaving 2 layers of onion as a thick shell. Finely chop 1 cup reserved onion centers. Reserve remaining onion centers for another use, if desired.
- 2. Place hollowed onions in a 2-qt. baking dish, and add 1 cup broth. Cut 2 Tbsp. butter into 8 pieces, and place 1 piece in each onion. Cover with aluminum foil, and bake at 425° for 25 to 30 minutes or until shells are tender. Remove from oven to a wire rack, and cool 20 minutes.
- 3. Pour liquid from onions into a measuring cup, and add broth (about 1/4 cup) to equal 1 cup. Reduce oven temperature to 350°.
- 4. Melt 4 Tbsp. butter in a large skillet over medium-high heat; add celery and 1 cup chopped onion, and sauté 5 minutes or until tender. Stir in parsley and sage, and cook, stirring constantly, 1 minute or until fragrant. Stir in breadcrumbs, salt, pepper, and 1 cup reserved broth mixture. Remove from heat.
- 5. Fill hollowed onions with stuffing, and place in a shallow 9-inch baking dish or pie plate. Add remaining 1/4 cup broth to pan. Bake at 350° for 30 to 35 minutes or until stuffing is golden brown and thoroughly heated. Transfer to a serving platter. Stir remaining 2 Tbsp. butter into cooking liquid, and spoon over onions.
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