In this recipe for stuffed onions, mild onion layers are filled with a tasty mushroom and Cheddar cheese blend spiked with sage and a splash of dry sherry. Serve as a vegetarian main dish for 4 or as a vegetable side dish for 8.
Nutrition per serving may change if servings are adjusted.
1 large sweet onion (about 1 pound)
1 tablespoon unsalted butter
¼ cup finely chopped shallots
1 tablespoon minced garlic
8 ounces cremini mushrooms, very finely chopped
¼ teaspoon plus ⅛ teaspoon salt, divided
¼ teaspoon plus ⅛ teaspoon freshly ground pepper, divided
¼ cup dry sherry or dry white wine
4 teaspoons chopped fresh sage, divided
¾ cup shredded extra-sharp Cheddar
¾ cup coarse fresh breadcrumbs, preferably whole-wheat (see Tip)
¼ cup finely chopped flat-leaf parsley
½ teaspoon Worcestershire sauce, preferably vegan
¼ teaspoon Tabasco
2 teaspoons extra-virgin olive oil
Preheat oven to 425°F. Coat an 8-inch-square baking dish with cooking spray.
Bring a large pot of water to a boil. Trim the ends off the onion and cut in half lengthwise; peel. Cook the onion halves in the boiling water for 2 minutes. When cool enough to handle, remove the 4 largest outer layers from each half. Return the remaining pieces to the pot and boil for 5 minutes more to cook through. Set aside. Using tongs, return the 8 onion layers to the boiling water and cook until soft and pliable, 1 to 4 minutes, pulling each layer out as it's done. Set aside on a plate.
Heat butter in a large nonstick skillet over medium heat. Add shallots and garlic; cook, stirring, until the shallots are soft, 4 to 5 minutes. Add mushrooms and ¼ teaspoon each salt and pepper. Add sherry (or wine); cook, stirring, until almost all the liquid has evaporated and the mushrooms form a soft mass, 8 to 10 minutes. Stir in 2 teaspoons sage; cook 30 seconds more. Transfer the mixture to a medium bowl; stir in cheese, breadcrumbs, parsley, Worcestershire and Tabasco. Finely chop the reserved onion core; add to the bowl.
To stuff an onion layer, hold it with the curved side cupped in your hand. Spoon 4 to 5 tablespoons of stuffing into the center and gently form it into a football-shaped packet. Lay the packet seam-side down in the baking dish and repeat with the remaining layers. Brush the packets with oil and sprinkle with the remaining 2 teaspoons sage and ⅛ teaspoon each salt and pepper. Cover the dish with foil.
Bake until the onions are bubbling, 15 to 25 minutes. Serve hot or warm.
Make Ahead Tip: Prepare through Step 4; refrigerate for up to 1 day. Let stand at room temperature while oven preheats.
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about ½ cup fresh breadcrumbs or about ⅓ cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
266 calories;13 g fat(6 g sat); 3 g fiber; 25 g carbohydrates; 10 g protein; 55 mcg folate; 29 mg cholesterol; 8 g sugars; 0 g added sugars; 756 IU vitamin A; 11 mg vitamin C; 193 mg calcium; 2 mg iron; 398 mg sodium; 485 mg potassium