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Rediscover Onions: 2 Delicious Recipes

Roasted Stuffed Onions with Fiery Rouille
Serves 6

This is such a nice way to use day-old or slightly stale bread, but you can also substitute brown rice, buckwheat, barley or quinoa. It’s also an original dish for parties and appetizers; double the recipe, and do some pre-prep: the day before cooking, hollow the onions and store in an air-tight Pyrex container in the refrigerator. Make the filling in advance, too, then stuff the onions just before roasting.

4 small red onions
4 small yellow onions
2 cups cooked buckwheat, quinoa or brown rice
1/2 cup homemade or high-quality stock
1 large egg
¼ pound crimini mushrooms, chopped
2 cups baby spinach leaves, chopped small
3 garlic cloves, minced
2 tablespoons chopped flat-leaf parsley
½ teaspoon each sea salt and pepper
1/8 teaspoon cayenne, or to taste
Grated Asiago cheese

1. Preheat oven to 375 degrees F.

2. Cut a 1/2-inch slice from the top of each onion. Trim a little bit off the bottom, just enough to make the bottom flat. Using a melon baller, scoop out the center of the onion and chop it up. Set aside. Drop the onion shells into a pot of salted boiling water, and cook for 10 minutes, until just tender. Drain and set aside.

3. Chop enough of the reserved onion to make 1 cup (save the rest for adding to soups and stews). Heat oil in a large skillet and fry mushrooms and onions for 5 minutes, until onion is golden. Remove from heat and combine in a bowl with remaining ingredients. Arrange in a baking dish, drizzle with olive oil, and bake at 400 for 25 minutes, until tender. Remove from oven and serve with Fiery Rouille on the side.

Fiery Rouille
Makes 1 cup

Large pinch of saffron threads (about 1/4 teaspoon)
1 large piece of rustic or gluten-free bread, toasted deep brown
2 large garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon red pepper flakes, or 1/4 teaspoon cayenne*
1/4 cup olive oil
1 tablespoon minced parsley

1. Combine saffron and 3 tablespoons of boiling water in a small bowl, and let stand for 10 minutes.

2. Process bread in a food processor, to make small crumbs. Add to saffron water and let stand for 5 minutes; the

3. While the bread is soaking, combine garlic and salt in a mortar and pestle, and mash into a thick paste. Add red pepper flakes or cayenne, and mash together until smooth.

4. Add bread crumb paste to garlic mixture, and mash together until smooth. Mash and stir in olive oil, adding the oil in a slow, steady stream. Stir in parsley and adjust salt. Store in a glass jar, refrigerated, for up to 1 week.

Read more: All recipes, Diet & Nutrition, Entrees, Food, General Health, Health, Inspired Eating, Vegetarian

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Lisa Turner

Lisa is a chef and nutritionist with more than 30 years of professional experience and formal training in food, nutrition and product development. She’s written five books on food and nutrition and is the creator of The Healthy Gourmet iPhone app, and has been a featured blogger for many national sites, including Huffington Post and Whole Foods Market. Lisa is a faculty instructor at Bauman College of Culinary Arts and also teaches food and nutrition classes and workshops to individuals and corporations. She's a black belt in Ninjutsu, an active volunteer in the Boulder Valley school lunch system, and an avid wild food forager.

82 comments

+ add your own
1:06AM PDT on Apr 3, 2014

Thank you :)

5:08AM PDT on Mar 25, 2014

I love onions, especially the French onion soup! TY

5:31PM PST on Dec 1, 2012

Lovely, thank you. I like onions especially knowing how good they are for me. I will often roast an onion with my vegies, which gives a beautiful caramalized flavour.

12:51AM PDT on Jun 24, 2012

It sounds delicious !

12:51AM PDT on Jun 24, 2012

It sounds delicious !

5:34PM PDT on Mar 21, 2012

Onions are the best... I'll try the first one!!

6:12AM PDT on Mar 15, 2012

I love onions and eat them every day :)

6:03AM PDT on Mar 15, 2012

I copied the Caramelized Onion and Potato Soup recipe. It sounds so good, I can't wait to try it.
Thanks Lisa.

5:59PM PST on Mar 6, 2012

Ben gek op uien, vanavond weer op 't menu!

7:26AM PST on Mar 4, 2012

YUMMY!

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