I love to serve this simple rice-stuffed
onions cooking recipes with grilled fish, but they also go very well
with an old-fashioned mixed grill.
Makes 6 servings
6 medium-size sweet onions, such as Vidalia, Walla Walla, or Texas
Super Sweets, peeled, boiled in salted water to cover for 10 minutes,
2 tablespoons butter
1 large clove garlic, minced
3 tablespoons minced green bell pepper
1 cup cooked (about 1/3 cup raw) rice, hot
1/2 cup grated fontina cheese
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
3/4 cup well-flavored chicken stock
1/4 cup dry white wine
Paprika to taste (optional)
Preheat the oven to 375F.
Cut a small slice off the top of each onion. Using a melon baller or
sharp teaspoon, scoop out the inside of the onion, leaving a thick
shell about 1/4 inch thick. Chop the scooped out onion finely.
Melt the butter in a medium-size heavy saucepan over low heat. Stir in
the chopped onions, the garlic, and bell pepper. Cook, stirring
occasionally, until the vegetables are tender, about 10 minutes. Remove
the pan from the heat, and stir in the rice, cheese, and parsley.
Season well with salt and pepper.
Spoon the rice mixture into the hollowed-out onions, mounding the
filling slightly. Arrange the filled onions side by side in a shallow
baking dish just large enough to hold them in one layer. Pour the stock
and wine around the onions. Bake until the onions are very tender and
the filling is golden, about 45 minutes.
Remove the baking dish from the oven. Serve the onions very hot,
garnished with a little paprika.
These onions vegetables are also very
good served warm, as part of an outdoor barbecue celebration. The
simple cooking recipe is easily expanded by doubling the quantities in