Recipe by I Cook Therefore I Am
Adapted from a cookbook called Flavoring with Herbs, this is a great recipe for stuffed onions, but ONLY if you really like onions. The presentation of them is amazing, and they can be used as a side dish to any main course, or as a vegetarian main dish (that's what we do!)
Top Review by Shazzie
Even enjoyed by one of my friends who has always stated a loathing for swiss chard / spinach (LOL) - so a great option for all out there trying to get some of the healthy, but "dreaded greens" into their loved-ones' diets. Re personal preference I omitted the pine nuts. I also tried stuffing some tomatoes with the mixture - they were lovely too. Thank you.
- 8 medium onions, unpeeled
- 2 tablespoons butter
- 12 ounces swiss chard, steamed, squeezed dry, chopped
- 1 garlic clove, crushed
- 2 tablespoons fresh sage, chopped
- 1⁄2 cup parmesan cheese, grated
- 3 ounces pine nuts, toasted and chopped
- 2 tablespoons olive oil
- 1 1⁄4 cups vegetable stock
- salt, to taste
- pepper, to taste
- bechamel sauce
- 2 tablespoons butter
- 1⁄4 cup all-purpose flour
- 1 cup milk
Directions See How It's Made
- Place unpeeled onions in a pan, cover with water and boil for ten minutes or until tender, remove from water and cool.
- Trim off the root of the onion and save, peel off the outer skin of the onion.
- Using a spoon, hallow out the center of the onion so that there are only two outter layers left.
- Chop the insides of the onions and reserve.
- Over medium heat, heat the butter and cook the sage, chard, and garlic.
- Remove from heat and mix with the chopped onions and the pine nuts.
- Heat oven to 350 degrees.
- For Sauce: heat the butter over medium heat and gradually stir in flour until it is absorbed.
- Gradually add the milk a little at a time, bring to a boil and then lower heat to simmer until the sauce thickens.
- Add the Parmesan to the sauce, and then mix it in with the chard mix.
- Stuff the onion cases with the herb and sauce mix.
- Arrange onions in a greased 9X13" oven safe baking dish and add the vegetable stock and any of the left over stuffing to the dish around the onions.
- Top the onions with the reserved root "caps" and heat in the oven for 20 minutes, or until heated through.
- Upon serving, spoon the vegetable broth mixture over the onions.