Ingredients with Measurements:
- 4 large onions
- 1/2 cup shelled pistachios, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Cut off the tops and bottoms of the onions and peel them.
4. Carefully scoop out the center of each onion, leaving a 1/2-inch thick shell.
5. Chop the scooped-out onion and set it aside.
6. Cook the onion shells in the boiling water for 5 minutes, then drain and set aside.
7. In a mixing bowl, combine the chopped onion, chopped pistachios, breadcrumbs, Parmesan cheese, olive oil, parsley, salt, and pepper.
8. Stuff the onion shells with the mixture and place them in a baking dish.
9. Cover the dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, until the onions are tender and the stuffing is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 30g
Protein: 8g
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- Almonds or walnuts can be substituted for pistachios.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add cooked rice or quinoa to the stuffing mixture.
- Use different herbs, such as thyme or rosemary, instead of parsley.
- Top the stuffed onions with a tomato sauce before baking.
Tips and tricks:
- Use a spoon or melon baller to scoop out the center of the onions.
- Don't overcook the onions in the boiling water, or they will become too soft to stuff.
- If the stuffing mixture is too dry, add a little more olive oil or a splash of water.
Storage instructions:
Leftover stuffed onions can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed onions in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, until heated through.
Presentation ideas:
Serve the stuffed onions on a platter with a sprinkle of chopped parsley or additional grated Parmesan cheese.
Garnishes:
Chopped parsley, grated Parmesan cheese, or a drizzle of balsamic glaze can be used as garnishes.
Pairings:
These pistachio-stuffed onions pair well with roasted chicken or grilled steak.
Suggested side dishes:
Serve these stuffed onions with a side salad or roasted vegetables.
Troubleshooting advice:
If the stuffing mixture is too wet, add more breadcrumbs. If it's too dry, add more olive oil or a splash of water.
Food safety advice:
Make sure the onions are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Stuffed vegetables have been a popular dish in many cultures for centuries. In the Middle East, stuffed onions are often filled with rice, meat, and spices.
Flavor profiles:
These pistachio-stuffed onions have a savory, nutty flavor with a hint of sweetness from the caramelized onions.
Serving suggestions:
Serve these stuffed onions as a main dish or as a side dish with your favorite protein.
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