Thursday, March 09, 2006

Stuffed Onions

I have an admission to make. I find it very hard to post just a recipe without having something to say about it, or look up a recipe without checking on the history. So, when one of the comments on yesterday's post mentioned not hearing of stuffed onions, I had to investigate instead of just post what I had on hand.

If you check out
Foodtimeline.org you'll find that stuffed onions were a common food to serve in the 1950's.
The first time I ever saw it done was on The Frugal Gourmet. His version is Armenian and while I didn't copy his from his cookbook this version is very similar. Rather than scoop out the center and stuff the onion whole, the Armenian way is to separate the layers and stuff
the larger outer leaves.

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Armenian Stuffed Onions

8 med. Onions
1 1/2 cups of white wine
2 cups of Chicken Broth
1 lb. pork or chuck
1 t sugar
1 t lemon juice
salt to taste
2 T flour
1 egg yolk
1 1/4 c Sour Cream

Cut off one or two slices of the onions (after peeling), so that all layers of the
onion are visible. Bring wine and broth to a boil in a pot. Add the Onions, and
cook them just enough so that the layers can be separated-about 5 minutes.
Drain, reserving all the liquid. Put onions in cold water so you can handle them.
Remove the inner layers of each onion, beginning at the center,being careful not
to damage the layers.

Loosely stuff each layer or "cup" and arrange them in a shallow pan. Pour enough of
the reserved wine and broth mixture to cover the onions. Season with sugar, lemon
juice, and salt. Cover and simmer until tender, and meat is done. Remove the
onions carefully. Blend flour, egg yolk, and sour cream together well. Add to the
cooking liquid, and stir constantly, cooking on low heat for 1 to 2 minutes more
until it thickens. Pour sauce over onions and serve.
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This is another similar version.

Osh Pyozee (Stuffed Onions)

2 lg (abt 1/4 lb ea) onions,peeled
4 c Water
1 t Salt

Stuffing:

1/2 lb Ground beef
3 T Raw rice, rinsed, cooked-until very soft, drained, & mashed
1 t Salt
1/4 t Pepper
1/4 t Ground cumin seed
10 med Pitted prunes, cut lengthwise into halves
2 T Corn oil

The Bukharan and Calcutta Jews stuff onions each with their own preferred
and native seasonings. The Afghan has a stuffing sweetened with prunes
and cooked slowly; quite different from the others.
The Afghans believe that onions are effective for strengthening the teeth.
I cannot dispute this, but the stuffed onions in that case will provide
2 reasons for preparation, the excellence of the flavor and as a health
inducement.

Make a 1/2-inch deep incision into side of each onion. Bring
water and salt to a boil over moderate heat and drop in onions.
Cook for 2 mins, turning them w/slotted spoon during that time.
Remove onions and peel off each layer until you reach center.
Set aside onion layers and centers.

Put beef into a bowl w/rice, salt, pepper, and cumin seed and mix
well. Take 1 heaping t beef mixture and half of 1 prune. Stuff 1
cooked onion layer and roll it up. Do this w/all stuffing and onion
layers.

Oil a skillet and lay stuffed onions and centers in it, cover, and
cook over very low heat for 2 hours. The onions will become quite
dark but not, of course, burned. This is top-of-the-stove cooking.

Another method is to put stuffed onions into a baking dish, cover
tightly and bake in preheated, 250f. oven for 2 hrs. Serve warm.
Serves 6 w/other dishes.

NOTE: It is also possible to accelerate cooking time. Add 1/2 c
water to skillet and cook, covered, over moderate heat for 1 hour. All
liquid will evaporate and onions will be browned.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
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How about Cheese Stuffed?


Stuffed Onions With Goat Cheese
Serves 4
by Deborah Mele



Use a sweet type of onion for this recipe such as red or Vidalia onions. This
recipe is extremely easy, but the onions do take quite a while to bake. If I am in
a hurry, I microwave the onion halves for a few minutes on high to shorten the
baking time substantially.


4 Medium To Small Sized Sweet Onions
3 Tablespoons Olive Oil
1 (3 oz) Log Soft Goat Cheese
1 Tablespoon Fresh Basil, Finely Chopped
1 Tablespoon Fresh Parsley, Finely Chopped
Salt And Pepper
1 Small Egg, Beaten
3/4 Cups Seasoned Bread Crumbs (Optional)


Preheat the oven to 325 degrees F. Slice the onions lengthwise, and cut off just
the very root end. Remove the outer papery skin and place the onions cut side up
in a baking dish. Drizzle over the onions the olive oil, and bake them in the oven
for about 1 1/2 hours, or until almost tender when pierced with a fork.

Mix together the goat cheese, herbs, salt and pepper, and just enough of the
beaten egg to make a smooth mixture. Remove the onion halves from the oven, and
take out enough of the center portion with a spoon to leave a small cavity. (see
photo) Spoon the filling mixture evenly into the onion cavities, and sprinkle on
top the bread crumbs if you are using them. Bake the onions an additional 20 to 30
minutes, or until the filling is puffed and slightly browned. Remove from the oven
and serve warm or at room temperature.

Buon Appetito!
Deborah Mele 2002
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Another cheese stuffed version:

Cheese Stuffed Onions
Anonymous post to Foodgeeks.com

6 md. sweet onions
1/4 cup salad oil
1/2 cup shredded cheddar cheese
Paprika
Salt and pepper

Cut a thin slice from root ends of onions so they stand level.
Slice tops from onions. Make a hole in the center of each and
remove some of the onion.

In a covered saucepan, in boiling water, salted to taste,
cook onions over medium heat 15 to 20 minutes until tender; drain.
Brush onions with salad oil and sprinkle with paprika.
Place 2 tablespoons shredded cheddar cheese in the center of each onion.
Sprinkle with salt and pepper. Wrap each loosely in foil,
leaving top open for grilling (if grilling outdoors).
Cook over medium coals 15 minutes or until browned.
If cooking indoors, cover the tops of each onion loosely with foil.
Cook 20 minutes in 350°F oven.
Remove the foil from the tops of the onions, then cook 5
minutes longer to brown the cheese.
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Click here for an awesome Jewish version.

And, the
Accidental Hedonist has an awesome recipe posted for stuffed onions~go check it out.


The only question now is, which one to make first?

4 comments:

KFarmer said...

Who would have ever thought there were so many ways to stuff an onion? All sound pretty tasty to me!

How about enie, meanie, miney, moe? :)

compulsive writer said...

Beautiful! Thank you!

bonnie said...

I always vote for goat cheese!

Nino the Mindboggler said...

Yes, goat cheese...

Although this post brought tears to my eyes, YOU continue to make me drool.