Best Baked Stuffed Onions With Spinach Feta Recipes

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BAKED STUFFED ONIONS



Baked Stuffed Onions image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h45m

Yield 8 side dish servings

Number Of Ingredients 11

4 large Spanish onions (about 1 pound each), skin-on
7 tablespoons extra-virgin olive oil
3 large sprigs fresh thyme, plus 2 teaspoons finely chopped thyme leaves
Kosher salt and freshly ground black pepper
1 large clove garlic
20 ounces spinach, stems removed, washed and dried
Grated zest of 1 lemon
2 large eggs, lightly beaten with a fork
Pinch of cayenne pepper, or more to taste
1 cup sourdough bread crumbs
4 ounces feta cheese, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
  • Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
  • Lower the oven heat to 350 degrees F.
  • Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.

BAKED STUFFED ONIONS



Baked Stuffed Onions image

Make and share this Baked Stuffed Onions recipe from Food.com.

Provided by _Pixie_

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

6 large yellow onions
1 cup fresh breadcrumb
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon oregano
1 tablespoon chopped green onion (green part only)
3 tablespoons butter, melted
salt and pepper (optional)

Steps:

  • Peel the onions leaving the root end uncut.
  • Put the onions in a pot and cover them with water, bring to a boil then reduce heat and simmer for about 20 minutes.
  • Remove the onions from the pot and cool.
  • Preheat the oven to 350 degrees F.
  • Cut off one quarter of the onion removing the root, scoop out a third of the inside (discard or use in some other recipe).
  • Mix the bread crumbs, parmesan, garlic powder, oregano, green onion and 2 tablespoons of butter.
  • Add salt and pepper to the bread crumb mixture if desired.
  • Place the onions in a greased baking dish and fill with stuffing.
  • Drizzle with the remaining tablespoon of butter.
  • Bake the onions for 30-40 minutes or until soft.

Nutrition Facts : Calories 205, Fat 8, SaturatedFat 4.6, Cholesterol 18.9, Sodium 241.2, Carbohydrate 28.7, Fiber 3, Sugar 7.7, Protein 5.5

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