Comments on: roasted stuffed onions

By: Michelle

Michelle — Sat, 26 Nov 2011 22:32:31 +0000

I just made this for the first time yesterday and it was FANTASTIC!! I made a vegetarian version, so no bacon and veggie stock instead. My husband and our friends said it was the best stuffing I have made. Everyone loved it. I just recently was introduced to your site and I made three other items from it for our Thanksgiving dinner. I will be coming back a lot! Thanks!

By: Alexia

Alexia — Fri, 25 Nov 2011 04:00:49 +0000

So I’ve been saying for a whole week how I was going to make this and then when it came time to it, I just didn’t have time to do the whole onion cup part. HOWEVER, I did make the inside and it was fantastic.
I just cooked the stuffing in a 9×13 glass baking dish (I halfed the recipe, btw) at 350 F for 20 min uncovered. I did pour almost the whole amount of stock over the bread crumbs though because I figured since it wasn’t going to be in its onion shell then it might dry out. We were only cooking turkey legs so I didn’t have a whole bird to stuff.
I just wanted to pass this along for anyone else that doesn’t have time for the onion cup portion, but still wants fabulous stuffing.

By: Carolyn

Carolyn — Sat, 19 Nov 2011 22:43:52 +0000

I have tried removal of the inside of the onion prior to par boiling , after par boiling all with success; however, placing the onions with just a very small amount of stock in the bottom of the dish and salting and lightly peppering, a few minutes in the microwave makes the job really fast and simple! I use a steak knife to gently cut around all but last two layers and a small fork to remove center.

Be sure to pour off any liquid and not let the shells soak.

Superb.

By: Gabby

Gabby — Wed, 24 Nov 2010 18:50:35 +0000

there are only 2 of us so im cutting this in 1/4ths…. litttle nervous about getting the amounts right but it looks so delicious i cant resist!!!

By: Gabby

Gabby — Wed, 24 Nov 2010 18:42:31 +0000

these are making me droooll

By: Ariel

Ariel — Tue, 23 Nov 2010 03:27:27 +0000

Hey, I’ve decided to make this for thanksgiving this year. I’m making a whole lot of things a few days before. How long do you think this last in the refrigerator before I have to serve it?

By: AJ

AJ — Thu, 11 Nov 2010 12:51:02 +0000

Oh my — I wondered last week why I was buying a bag of red onions when #1 it’s just two people I am cooking for, and #2 I always buy sweet onions. Still — they were just so pretty and I always get seduced by pretty at the market.

Now I know what to do with at least some of them.

By: Victoria

Victoria — Wed, 03 Nov 2010 21:15:19 +0000

weird i just looked on your site last week to see if you’d made stuffed onions and now here they are

By: Kaitlin

Kaitlin — Mon, 21 Jun 2010 17:23:23 +0000

Is it wrong that I’m looking at Thanksgiving recipes in June? No? Okay, good.

This looks so yummy! I can hardly wait to serve it next October.

By: Lulubee

Lulubee — Wed, 18 Nov 2009 18:19:23 +0000

Just wanted to share that I made this beautiful onions last Thanksgiving. They are know securely part of my “signature” dishes. Thanks SK!