Stuffed Onions: a vegetarian recipe for a delicious appetizer

If you’ve never tasted baked onions, then you will fall in love with this recipe. Raw onions are high in sulfur, which is great for our health, but not so great for taste. Luckily, onions become sweet and delicious once cooked, which makes them perfect for this recipe.

Stuffed onions are great as a side or an appetizer. They are quite versatile and you change up the filling to whatever you have available. Just make sure to add the breadcrumbs and eggs. The breadcrumbs provide crunch, and also helps the mixture to bind (together with the eggs).

Because the onions are also easy to eat with your hands, they make a great appetizer for dinner parties. They look great too! If you fill them with meat, you can enjoy it as a main meal.

How to Make Stuffed Onions

Peel the potatoes and cut the potatoes into cubed.

Fill a small pot with water, add the potato cubes and cook until tender.

Fill another pot with water over medium heat and cook five onions for 15 minutes.

Slice the onions in halve.

Then remove in the inner parts.

Remove the cooked potato cubes, drain, and mash.

In mashed potatoes add garlic clove, salt, rosemary, and oregano.

Whisk the eggs.

Chop the removed onion inners.

Combine the mash, chopped onion inners, breadcrumbs, and egg mixture. Stir to combine.

Fill the onion cups with this mixture.

Put them into an oiled pan, cover with lid and cook.

lip them a few times and serve.

Tips

While you can use any onions you have on hand, the best ones to use are yellow onions. They are perfect for caramelization, and cooking them will make them sweet and delicious! Alternatively use Vidalia, red, or white onions.

There are many variations on this dish. If you don’t want to use mashed potato, you can use any of the following: cooked rice, spinach, cooked mushrooms, fresh coriander, ground meat (try beef, turkey, or sausage meat), and even other spices like cinnamon, cumin, and ground coriander. Certain ingredients (like peppers, mushrooms, and spinach) must be cooked before adding to the mashed potato mixture, to remove moisture.

The onions can also be roasted in the oven. Simply drizzle olive oil over the filled onions, and bake in a preheated oven (425°F/220°C) for 40 minutes or until golden brown.

Instructions

Peel the potatoes and cut the potatoes into cubed.

Fill a small pot with water, add the potato cubes and cook until tender.

Fill another pot with water over medium heat and cook five onions for 15 minutes.

Slice the onions in halve and remove in the inner parts.

Remove the cooked potato cubes, drain, and mash.

In mashed potatoes add garlic clove, salt, rosemary, and oregano.

Whisk the eggs.

Chop the removed onion inners.

Combine the mash, chopped onion inners, breadcrumbs, and egg mixture. Stir to combine.

Fill the onion cups with this mixture.

Put them into an oiled pan, cover with lid and cook.

Flip them a few times and serve.

Notes

You can cook the onion inners before adding them to the mashed potato. This will make them sweet and will add more flavor to the stuffed onions.

Take care to keep the onion cup whole. It shouldn’t break when you remove the inner, otherwise your filling will leak out.

If you want to make this a main meal, fill with cooked sausage meat, mushrooms, and peppers, and serve over a bed of rice.