Stuffed Onions

I first made this recipe for hubby years ago on his birthday. It was a side dish for a larger recipe, but we both decided this was the only part of the recipe worth repeating! If you like onions, check out this delicious way to serve them as a side dish for your next killer meal!

 

Hollowing out the onions does take some practice. You need to be particularly careful not to cut all the way through to the bottom. Just go slow and be careful.

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Sauteeing the onions.

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Make sure you chop or crush your croutons before mixing them in. Onions aren’t big enough to handle large chunks of breading.

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Pack your onions as tightly as you can. Even so, you will have some stuffing leftover. Bake it alone wrapped in foil, or just allow the moisture to penetrate the croutons and you’ve got another great side dish for the next day!

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I bake these in my toaster oven when I’m only making two. The actual stuffed onions don’t keep as well as leftovers, so I tend to only make as much as we’ll eat in one night. If you increase the recipe to make more you’ll need to put them in your regular oven.

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You can add them to the oven with other items like turkeys or roasts. You may need to increase baking time by up to a half hour if they’re sharing the heat.

Wrap them in foil to protect them from burning or spilling while they bake.

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Look at those delicious beauties!

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This was a perfect accompaniment to our late-night, much-delayed Valentine’s dinner. What will you pair them with?

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Linking up at Allergy Free Wednesdays and Gluten Free Fridays

(Adapted from a recipe originally found in McCall’s Cooking School.)

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