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| SKILLET
STUFFED ONIONS |
| (click
for printable version of this
recipe) |
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| TOOLS: |
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1 11" Chicken Fryer
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Cutting Board
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Knife
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Zester
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Rimmed Baking sheet
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9 x 11 Baking Dish
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Large mixing bowl]
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Food processor (not
shown)
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| INGREDIENTS: |
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5 slices whole wheat
sandwich bread,
torn into pieces
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4 yellow onions, appx
3 ½ to 4 inches
in diameter)
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1 stick unsalted
butter
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1 cup chicken broth
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2 tbsp chopped, fresh
parsley (you will
not get the same good
flavor with
dried parsley)
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1/4 tsp grated lemon
zest
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3/4 cup grated,
Parmesan cheese
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1 tsp sugar
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salt & pepper
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1 small can crabmeat,
drained (optional)
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1 small can baby
shrimp, drained
(optional) |
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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| PREPARATION: |
Toast
Crumbs. Adjust oven rack to
middle position and heat oven to 350
degrees. Pulse bread in food
processor until coarsely ground.
Bake bread crumbs on rimmed baking
sheet, stirring occasionally, until
golden, about 15 minutes. Transfer
to large bowl.
Prepare Onions. Trim the stem
and root ends. Peel the onions.
Halve the onions through the middle.
Push out the center of each onion
half, leaving the outer most three
rings intact. Chop onion centers
finely to measure 1 cup. Reserve the
additional onion for other uses.
Make stuffing. Melt 5 tbsp butter in
chicken fryer over medium-high heat.
Cook chopped onion until softened,
appx 5 minutes. Off heat, stir in ½
cup broth, parsley, zest, ½ cup
cheese, ½ tsp salt and 1/4 tsp
pepper. Transfer to bowl with bread
crumbs, add optional ingredients and
toss to combine.
Brown onions. Sprinkle onion
halves with sugar and season with
salt & pepper. Melt additional
butter in empty skillet over medium
heat. Fill skillet with onion
halves, wide ends down, and cook
until browned, about 3 minutes.
Transfer to plate and repeat with
remaining onion halves. Flip onions
and return the first batch to the
skillet, browned side up. Add
remaining broth and simmer, covered,
until liquid evaporates and onions
are softened, appx. 5 minutes.
Stuff onions. Heat broiler.
Fill onion halves with bread crumb
mixture and sprinkle with remaining
cheese. Broil until stuffing is
golden brown and heated through,
appx. 2 to 4 minutes. Serve.
HINTS: You could use any
stuffing that you like into these
onion bowls. I found out before you
sprinkle with sugar, mist the onion
halves with water so the sugar will
stick to the onion. I would use
about 1 tbsp lemon zest since I
thought the 1/4 cup gave this more
lemon flavor than I liked. I think
these onion bowls have endless
potential in what they could be used
for. The basics are there if you
think outside the box! |
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PICTURE TO ENLARGE) |
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