Cooking Tips & Hints
                  Week 52 Featured Recipe
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SKILLET STUFFED ONIONS
(click for printable version of this recipe)
TOOLS:
1 11" Chicken Fryer
Cutting Board
Knife
Zester
Rimmed Baking sheet
9 x 11 Baking Dish
Large mixing bowl]
Food processor (not shown)
INGREDIENTS:
5 slices whole wheat sandwich bread,
  torn into pieces
4 yellow onions, appx 3 to 4 inches
  in diameter)
1 stick unsalted butter
1 cup chicken broth
2 tbsp chopped, fresh parsley (you will
  not get the same good flavor with
  dried parsley)
1/4 tsp grated lemon zest
3/4 cup grated, Parmesan cheese
1 tsp sugar
salt & pepper
1 small can crabmeat, drained (optional)
1 small can baby shrimp, drained
  (optional)
(CLICK ANY PICTURE TO ENLARGE)

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 cup broth, parsley, zest, cup cheese, 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!
(CLICK ANY PICTURE TO ENLARGE)