Yes, another “Get Stuffed.” I must have missed this recipe during the first round 😉 But here it is: Stuffed Onions (pg. 39).
This one was pretty straight forward; no complicated ingredients, nothing to tough to do…although, it did require me sacrificing about a cup of my white wine!
Cutting, peeling, and separating the onions was not too hard. The big, white onions I bought at the store separated really well, but I could see where smaller or thinner onions might be hard to separate the layers. Chef did say “large” onions, so I purposely chose the biggest I could find in the supermarket. It paid off in ease, both in separating and in stuffing.
I have to say, I have never before grated tomatoes. That was new! They were really watery and, like Chef said, I ended up with the skin in my hand. It was pretty easy to do, though, and surprisingly didn’t just turn to complete mush, like I thought it would. And the wateriness went away as soon as I mixed in the other stuffing ingredients.
Then the stuffing of the onion shells and into the oven! And wait…for 45-50 minutes…while they baked…
In the meantime, I cleaned up! Ha! I also saved the inner onion parts that I didn’t use and the remaining veggie-wine stock to make soup with later this week (as Chef recommended). Vegetarian French onion soup is SO HARD to find…why not try my hand at it if I already have half the ingredients prepared? We’ll see how that turns out…
Then done! Chef recommended slight variations: trying them with a light tomato sauce or cheese on top. I didn’t have a sauce, so I tried them 2 ways: one way plain (so I could know the taste of the exact recipe) and one with sprinkled Parmesan cheese on top. 4 stars! Super yummy, but maybe my watery tomatoes didn’t get as absorbed as I thought…I think the sprinkled cheese few were equally as tasty as those “plain” few. A fantastic alternative to stuffed shells!
Chef’s (L, pg. 41) and mine (R).