People in cultures around the world enjoy baked onions. They are cheap, versatile, flavorful and easy to cook. Onions supply vitamin B6, folate, potassium, manganese and fiber. Although this recipe uses sweet onions, such as Bermuda or Vidalia, you can vary the flavor by using pungent yellow onions. The apple and raisin stuffing in this recipe goes nicely with pork or lamb, or as part of a vegetarian dinner. Baking the onions gives the different flavors time to blend for a tender and delicious side dish.
Things You'll Need
- 4 large sweet onions
- 3 tbsp. butter
- 2 tbsp. butter
- 1/2 cup celery
- 1 cup carrots
- 1 1/2 tbsp. honey mustard
- 3/4 tsp. curry powder
- 1/4 tsp. Tabasco sauce
- 2 tart apples
- 1/4 cup raisins
- Glass baking dish
Preheat oven to 350 F.
Peel onions and slice off the top 1/4 inch. Discard. Leave the bottoms of the onions intact.
Remove the onion center and chop finely.
Dice 1/2 cup celery and shred 1 cup carrots in separate bowls.
Sauté onion and celery in 3 tbsp. butter until the onion is clear, about 3 or 4 minutes.
Add 1 cup shredded carrots, 1 1/2 tbsp. honey mustard, 3/4 tsp. curry powder and 1/4 tsp. Tabasco sauce. Stir until thoroughly combined. Remove from heat.
Peel and chop 2 apples.
Add chopped apples and 1/4 cup raisins to the stuffing mixture. Stir to blend.
Fill onion shells with stuffing. Put stuffed onions in a glass baking dish and dot the top of each onion with butter.
Pour 1 inch of hot water into the dish. Bake uncovered for 50-60 minutes, depending on your oven.
Tips & Warnings
- Stuffed onions are equally tasty when baked in a toaster oven.
- Photo Credit PhotoObjects.net/PhotoObjects.net/Getty Images
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