I like onions and garlic a lot, maybe a little too much. Maybe you have noticed that most of my recipes start with onions (the whole thing) and garlic (sometimes the whole head). In Mexican cuisine we use them a lot. At my parents restaurant they used two 100-lb sacks of onions every week, and the place wasn’t that big! I can go trough 5 pounds of onions and 4 garlic heads a week, and that’s cooking only for 2. Yes, you get the idea, we stink. HA!
Last night I made the ultimate onion dish (just to show how much I really love them). I stuffed them and baked them for dinner. They were very oniony, like Jon pointed out, but very, very good. I can’t claim this idea came to me in a dream because I saw a similar dish somewhere on the blogosphere, but right now I can’t remember where. If you’ve seen similar recipes, please point me to the right direction to give credit to the people who deserve it.
Stuffed onions
Makes 4 servingsThe ingredients:
- 4 onions (the size will depend on your appetite and you can go with white or red onions)
- 3 garlic cloves, chopped
- ½ lb Mexican chorizo
- ½ lb ground meat
- 1 jalapeno pepper, veined, seeded and chopped
- 2 large eggs
- 1 tsp oregano
- 1 tsp parsley flakes
- salt and pepper to taste
- Parmesan cheese
The how-tos:
- Pre-heat oven to 350°F (175°C)
- Cut about ½” of the onion tops and trim just enough from the bottom so they can stand upright. With an ice cream scoop or spoon, scoop out the layers of the onion leaving just a few of the outer layers. Reserve the scooped out onion
- Chopped about 2/3 of the scooped out onion and sautee in a large skillet in olive oil. Add chorizo and ground meat and cook until brown over medium heat. Add jalapeno, mix well and remove from heat.
- In a large bowl whisk eggs and spices together. Add cooked meat and mix well.
- Spoon meat into the onion shells and put on a baking sheet. Bake for about 30 minutes and let them rest for a couple of minutes before serving. Sprinkle parmesan cheese and serve with rice, mashed potatoes or any other side dish and enjoy!
The afterthoughts:
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- There are so many ingredients that can be used to stuff the onion shells. That makes this recipe very versatile. You can substitute the meat for beans or other vegetables like zucchini or corn to make a vegetarian version.
- I served it as the main dish, but it can also be a side dish at dinner or even make a great and nutritious lunch. The possibilities are endless
¡Buen provecho!
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26 Replies
This is a winner Ben!
Posted on February 4th, 2009 at 10:39 am
Those look delicious Ben!
Posted on February 4th, 2009 at 10:46 am
Wow love the picture and the stuffed onions look so delicious.
Posted on February 4th, 2009 at 10:48 am
What a tasty supper dish – fabulous Ben!
Posted on February 4th, 2009 at 11:48 am
With that stuffing, even cardboard would taste good.
Posted on February 4th, 2009 at 11:59 am
I love onions and garlic as well…although I don’t know if I go through the same amount as you! This sounds sooo good.
Posted on February 4th, 2009 at 12:46 pm
I think the idea came from here: http://thepioneerwoman.com/cooking/2009/01/stuffed-onions/
They look great though! I need to try them.
Posted on February 4th, 2009 at 1:40 pm
Oh my gosh how wonderful is that!
Posted on February 4th, 2009 at 1:40 pm
I’m a bit nuts about onions & garlic as well. Can’t leave them out of any dish. These are beautiful.
Posted on February 4th, 2009 at 1:47 pm
Que ricas! a mí también me encanta cocinar con cebolla y ajo!!!!
Posted on February 4th, 2009 at 1:47 pm
Stuffed onions are my favourites. My mom used to make them only our filling is much different, similar to dolmades. I bet these ones tasted great as well.
Posted on February 4th, 2009 at 2:08 pm
We used to make stuffed onions when we were camping as well. Just wrap and and wrap them in aluminum foil. I do love the addition of chorizo in yours Ben!!
Posted on February 4th, 2009 at 3:54 pm
Oooh we’re crying! Not because of the onions…Well because of the beautiful onion-y-ness that is this dish. If only the world had an everlasting supply of gum because we could eat these for breakfast!
Posted on February 4th, 2009 at 4:07 pm
I’m like Val…we used to make them camping! The chorizo is a great idea!
Posted on February 4th, 2009 at 5:11 pm
This is a great way to fancy up onions. Love the stuffing!
Posted on February 4th, 2009 at 11:43 pm
Oh yeah!!! Onion and garlic lovers unite! We do love to put both in everything too! And when recipes call for 1-2 cloves of garlic, I usually add 2 or 3 or 4 or 8 more for good measure.
Posted on February 5th, 2009 at 12:00 am
I love stuffed baked onions! I love your version too! yum yum ! Hasta la próxima! Adiós de Bruselas en Bélgica!
Posted on February 5th, 2009 at 6:53 am
Catalan cuisine also uses tones of onions and garlics… not to mention tomatoes
¿A qué hora es la cena?
Posted on February 5th, 2009 at 8:40 am
We make stuffed tomatoes and bell peppers but I’m seeing stuffed onions for the first time. I like my onoins too, and this gives some ideas to do a vegetarian take on them.
Posted on February 5th, 2009 at 9:46 am
Ben for me every type of savory dish “must” begin with onion and garlic…well stuffed with Mex chorizo totally a delight!
Posted on February 5th, 2009 at 9:58 am
They look so cute lines up on the pretty red platter!
Makes me want…. a red platter!
Posted on February 5th, 2009 at 1:57 pm
The stuffing sounds great and I love onions! I will have to try this although it may take a little effort to sell the idea to the rest of my household.
Posted on February 6th, 2009 at 9:33 am
thanks for this great idea… lovely…
Posted on February 6th, 2009 at 2:39 pm
I LOVE THESE SO MUCH!!! I MAKE THEM EVERY SUNDAY, AND ITS ALWAYS A HIT! THE CHORIZO MAKES EVERYTHING MORE MOUTHWATERING AND EXCITING.BEST RECIPE EVER!!!!!!!!!!!!!!!!!!!!!!!!!!! THANK YOU!!
Posted on February 8th, 2009 at 2:11 am
Hello Ben!
My friend Nora from the blog “Gusta Usted” told me about your beautiful blog, she is right, love the pictures and the great fusion of modern with mexican ingredients. Congratulations!
What a great job! Everything look delicious.
I think almost anything taste good with chorizo, and I am glad nowadays you can get it in Ohio.
I used to live there in the early nineties and to get corn tortillas we had to travel to Chicago. I do miss Ohio.
Again, congratualtions!
Posted on February 8th, 2009 at 1:44 pm
[...] a note about this recipe. Ben of What’s Cooking? suggested his stuffed onions. This recipe is a bit out of my comfort zone. The only time I’ve used ground beef is for [...]
Posted on May 1st, 2009 at 5:36 pm
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