Potato and Herb-stuffed Onions
Here is a great way to use leftover mashed potatoes. This is a
substantial side dish, needing only a mixed green salad or a light
green vegetable to complete the menu. Serve them with barbecued beef
ribs or thin slices of barbecued flank steak.
Makes 6 servings
1 tablespoon butter, plus additional for buttering
6 large sweet onions, such as Vidalia, Walla Walla, or Texas Super
Sweets, peeled, boiled in salted water to cover for 10 minutes, and
1 cup mashed potatoes, warm (1/2 to 3/4 pound Russet potatoes)
3 green onions (scallions), white and light green parts only, thinly
1 large egg, beaten
Salt and freshly ground black pepper to taste
1 teaspoon chopped fresh oregano
1 teaspoon snipped fresh chives, plus 1 additional tablespoon for
1 tablespoon chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
1/2 cup white wine
Preheat the over to 375F.
Generously butter a shallow baking dish just large enough to hold the
onions vegetables in one layer.
Using a melon baller or sharp spoon, scoop out the center of the
onions, leaving a thick outer shell about 1/4 inch thick, and chop the
scooped-out onion finely.
Melt the butter in a small skillet over high heat. Add the chopped
onions and cook, stirring, until golden, 6 to 8 minutes. Stir these
onions vegetables into the mashed potatoes. Stir in the green onions.
Beat in the egg and season well with salt, pepper, and herbs. Stir in
Stuff the onions with the potato mixture, mounding it slightly. Place
the filled onions side by side in the prepared baking dish. Pour the
wine into the dish around the onions. Bake until the filling is puffy
and golden brown, 30 to 40 minutes.
Remove the baking dish from the oven and serve the onions vegetables
hot, garnishing each with the remaining chives.