Ingredients with Measurements:
- 4 large onions
- 1 cup grated cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops and bottoms of the onions and peel them. Cut a small slice off the bottom of each onion so they can stand upright.
3. Use a sharp knife to cut a cone-shaped piece out of the center of each onion, leaving a 1/2-inch border around the edges.
4. Chop the removed onion pieces and set them aside.
5. In a bowl, mix together the grated cheddar cheese, grated parmesan cheese, breadcrumbs, chopped parsley, and chopped onion pieces.
6. Stuff each onion with the cheese mixture, packing it in tightly.
7. Drizzle the olive oil over the top of each onion and season with salt and pepper.
8. Cover the baking dish with aluminum foil and bake for 45 minutes.
9. Remove the foil and sprinkle dried cheese over the top of each onion.
10. Bake for an additional 15 minutes, or until the cheese is melted and golden brown.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
4
Nutritional information:
Calories: 330
Fat: 20g
Carbohydrates: 24g
Protein: 14g
Sodium: 560mg
Sugar: 7g
Substitutions for ingredients:
- Any type of cheese can be used instead of cheddar and parmesan.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried parsley can be used instead of fresh parsley.
Variations:
- Add cooked bacon or sausage to the cheese mixture for a meaty version.
- Use red onions instead of white onions for a sweeter flavor.
- Add chopped nuts or dried fruit to the cheese mixture for a sweet and savory twist.
Tips and tricks:
- Use a melon baller or spoon to scoop out the center of the onions.
- Make sure to pack the cheese mixture tightly into the onions to prevent it from falling out during baking.
- If the cheese starts to brown too quickly, cover the onions with foil again.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the onions on a bed of fresh parsley or arugula for a pop of color.
Garnishes:
Sprinkle additional chopped parsley or grated cheese over the top of each onion before serving.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the onions are not standing upright, cut a small slice off the bottom to create a flat surface.
- If the cheese mixture is too dry, add a splash of milk or cream to moisten it.
Food safety advice:
- Make sure to wash the onions thoroughly before peeling and cutting them.
- Use a food thermometer to ensure the onions are cooked to an internal temperature of 165°F (74°C).
Food history:
Stuffed onions have been a popular dish in many cultures for centuries. In ancient Rome, onions were stuffed with meat and spices and served as a main course. In medieval Europe, onions were stuffed with cheese and breadcrumbs and baked in a pastry crust.
Flavor profiles:
Savory, cheesy, and slightly sweet.
Serving suggestions:
Serve as a main course or as a side dish with grilled meat or fish.
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