Baked Onions with Rice, Apple, and Nut Stuffing
- 6 large red onions, about 8 to 10 ounces each
- 1 1/2 teaspoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 cup diced apples
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (6-ounce) package wild rice, cooked according to package directions
- 1/2 cup lightly toasted walnuts
- 2 teaspoons chopped fresh sage
- 2 tablepoons chopped fresh parsley
- 1/2 cup grated Dry Jack, or white cheddar
- 1/2 to 1 cup chicken stock, or vegetable stock
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
Peel the onions. Trim the stem ends so they will stand upright and remove the top 1/2-inch. Rub oil on each onion and season lightly with salt and pepper. Place in a baking dish, and bake, root ends down, until golden brown and just tender, about 45 minutes to 1 hour (depending upon the size). Remove from the oven and let rest until cool enough to handle. When cool enough to handle, push out the centers, leaving a shell. Return one piece of the removed onion to each to form a bottom and chop the remaining onion centers to measure 1 cup.
In a large skillet, melt the butter over medium-high heat. Add the 1 cup of chopped onion and cook, stirring, for 2 minutes. Add the garlic, apples, salt, and pepper, and cook, stirring, for 2 minutes. Remove from the heat, add the cooked rice, walnuts, sage, and parsley, and stir well. Add 1/4 cup of the cheese and stir well. Stuff the onions with the rice mixture and place in a baking dish. Sprinkle the remaining 1/4 cup cheese over the tops of the onions, and add stock to come 1/2-inch up the sides of the onions. Bake until tender and bubbly, about 20 to 30 minutes, basting occasionally. Serve immediately.
Recipe courtesy Emeril Lagasse, 2001
Recipe courtesy of Aida Mollenkamp