Stuffed Onions Recipe (2024)

Ratings

4

out of 5

861

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Maggie

@pmc I had trouble visualizing how to cut the onions, too, so I did a google video search for other stuffed onion recipes. I found one for Lebanese Roasted Stuffed Onions (hosted on a cooking site and also on youtube). That video shows how to cut and roll the onions—and it aligns closely with Kay Chun's instructions. Good luck!

Carrie

I'm not so sure it is good to microwave plastic. Can I just put the onions in a small dish and microwave them? Why do I have to wrap in plastic?

dimmerswitch

If visual of 'how to' handle the onion in steps 1 and 4 is confusing based on this recipe instructions, take a look at these 2 videos, neither are for this recipe but for stuffed onions using similar technique. In the 1st video up to about 1:10 to see 'how to'. In the 2nd starting about 0:49 to 1:19 then again 1:41 to 1:52. Note: In this recipe 25 min cook is too long in step 1 - consider 15 to 20.https://www.youtube.com/watch?v=vC7S908x94Ihttps://www.youtube.com/watch?v=G1eXZOt_-V

eastern sierra cook

Use a glass casserole lid instead of plastic wrap: better for you and the environment.

Veggie Chef

After reading the other comments I made the following edits and wow! This dish is spectacular. -sub veg stock for the water-double the cumin & cardamom-add 0.5 tsp. Mild Aleppo pepper-add 0.25 tsp. Sumac-add 3 cloves garlic, microplaned when sautéing onion-I used pistachios, slivered almonds, currants and dried apricots (diced) for the fruit/nut mix. -sprinkle zaatar over top (instead of salt) before baking-garnish with chopped parsley and mint and serve with garlicy yogurt/tzatziki

Jean from NC

Much easier than boiling: wrap the slit onions in a couple layers of plastic wrap and microwave until they start to feel soft. Be careful--the insides will be hot! Easier and more flavor-preserving than boiling--and I'm speaking as a person who uses plastic wrap for almost nothing else.These stuffed onions are often baked in a tamarind sauce--also lovely.

pmc

Please excuse my ignorance, but I am still trying to wrap my head around 3 large onions becoming these small picturesque vessels. (Wish there were a video with this one.) You work from the outside inward, but cutting in half? Any hints would be appreciated, and happy Thanksgiving!

S

Green cardamom is just the regular cardamom that is available in ground form in almost all grocery stores. In 'ethnic' grocery stores you can get the whole pods, or ground versions.It's called green cardamom because it's made from the smaller green podded cardamom, to distinguish it from the smoky flavoured large black cardamom. Black cardamom cannot be substituted for green cardamom, the flavours are too different.

Yoshie

very pretty and fun (or fussy) to make, great vegetarian centerpiece but I thought it lacked a couple of flavor elements on its own. despite the tart cherry in the recipe, barely tasted it which is a shame, maybe needs more but afraid it’ll be too sweet. also lacked zestiness/acidity, maybe needs some lemon juice. hard to gauge how much salt. flavor salvaged with a side of zaatar yogurt (greek yogurt, lemon juice, olive oil, zaatar) garlicky cumin-coriander carrot salad.

Jeri

I loved this dish, as did my Seder guests. I found it easy to make (I microwaved the onions in plastic wrap as suggested by another reader). In the future, I wouldn’t bother chopping the raisins and would likely include more cherries. I made the dish in advance, up until the add water and bake step. Then I refrigerated it overnight. An hour or so before dinner I added the boiling water and put it in the oven to cook. Worked perfectly.

kate sf

To pmc: I am going to approach this like stuffed cabbage (leaves). You separate the onion layers (=leaves) and the larger outside ones, you cut in half. The leaves/layers are kind of rolled to form the final stuffed onions in the picture. I anticipate mine will not look so neat. These professional NYT pics always look better than my home dish.Wishing us both the best - it will taste good even if things fall apart.

Sabrina

Doesn’t need the onion shells. Quadruple spices. Added sumac and aleppo

dimmerswitch

New to stuffing / rolling onions asin this delicious recipe, I thought a video would be helpful. Sometimes NYT Cooking videos can be found on youtube but not for this recipe. So I referenced others. For cooks who also might find video helpful on handling / rolling onions I'll link here. The handling of onions is at 00:42 - 1:17, 1:55-2:20 & 2:50-3:15. https://www.youtube.com/watch?v=rDSuRL0H6hY

Mas

Am I the only one who doesn't understand the onion-cutting directions? Also with no microwave, maybe I would try roasting in the oven to preserve flavor.

Marie

Penzeys has whole green pods, you will have to grind them in a mortar and pestle. Or any Indian foods market will have the whole pods and ground. Regular ground will work as well.

Sarah

I made this & OMG it was terrific. A lot of time/effort but investment well worth it. Due to veganism & serious allergies involving cinnamon & dried fruit, had to make some adjustments. In lieu of dried fruit, chopped up sweet baby carrots & fresh ginger. Latter added quite bites of zest. The onions & carrots added all the sweetness my family needed. I can’t imagine making this with all the dried fruit as we are not big on sweetness. Do it again? Absolutely!

Pranay

Looks impressive on the table, but taste wise the result is not greater than the sum of its parts. Next time, I will make the rice on its own (delicious) and top it with freshly fried onions, toasted nuts and fresh herbs (mint would go especially well with the flavors).

Bill

Since the amount of salt is unspecified, why the recommendation for Diamond Crystal salt? Would Morton's work? Sea salt? Morton's table salt? Pink Himalayan salt?Curious minds want know.

rachel

Followed the directions as written and thought it was perfect as is. I did sprinkle a little feta on the leftovers and that was quite nice, but absolutely not necessary. This will be be a permanent addition to future holiday menus.

Joe Becci

I made this last Thanksgiving and again this year for my Afghan friends at a big Thanksgiving bash. I followed the suggestion to up the spices and use veggie stock. Perfect for a crowd where vegetarian is preferred over meat dishes that your not sure is Halal.

beginner

Silly question - planning to make this for my vegan/gf guests at thanksgiving (subbing margarine for butter) and was wondering if any of this can be made ahead of time? Any suggestions on improving timing for a kitchen with one oven cooking turkey would be greatly appreciated!

J. Cosmo

Were I to make this dish, the cups of water in steps 5 and 7 would come from the water used to simmer the onions in step 1.

Marjorie

NEVER microwave using plastic wrap of any kind. Heat releases carcinogenic chemicals that are dangerous for human or animal consumption. Use wax paper or parchment paper instead.

Carolyn

Can this be made with brown rice? I'm out of basmati. Maybe cook 10 mins before covering and baking?

DB

I added some more spices like paprika and garlic. Finely chopped the cherries and raisins and that distributed it better through the dish but for the two cups of water we used at different times in the recipe I used the onion water that the onions were boiled in. I also brushed them with olive oil mixed with lemon juice and broiled for two minutes at the end.

Thank you Kay Chun for sharing this one

Great comments by all! Personally, this recipe is wonderful as written, and fun to make. I have made it 5+ times and always been enjoyed by my guests. I love the idea of serving at Thanksgiving. I have subbed saffron for a bit of turmeric and enjoy it just the same. Be well. Peace.

Tina HP/Paris

A friend and I both made this for Thanksgiving (surprise!), she followed the recipe a bit more, I used what i had in cupboard, so made it with cooked-already red rice - the chewyness was awesome - and dried cranberries as couldn't find the cherries. Both were great! it was funny to have two completely different dishes from the same recipe.

Kimmy

Visually this dish is extremely appealing and easy-ish to make. But the final outcome was surprisingly bland, and the saffron was a bit overpowering. I could barely taste the cherry or raisins. It's like all the nuts and dried fruit melted away. Added some fresh dill and that seemed to help a bit. Were I to make this again, I'd use Yottam Ottolenghi's saffron rice recipe in "Jerusalem" to stuff the onions.

Barbara

outstanding flavor. rather than water, I used the onion water for the rice. there is too much rice. Next time I will use ½ cup of rice and adjust the liquid accordingly. I will keep the same amount of nuts and dried fruit, and spices; I will only just reduce the rice/liquid. when I made 1 cup of rice as the recipe said, in addition to the onions, I stuffed peppers and still had leftover rice.

dimmerswitch

New to stuffing / rolling onions asin this delicious recipe, I thought a video would be helpful. Sometimes NYT Cooking videos can be found on youtube but not for this recipe. So I referenced others. For cooks who also might find video helpful on handling / rolling onions I'll link here. The handling of onions is at 00:42 - 1:17, 1:55-2:20 & 2:50-3:15. https://www.youtube.com/watch?v=rDSuRL0H6hY

Private notes are only visible to you.

Stuffed Onions Recipe (2024)

FAQs

How do you prepare an onion? ›

First, slice away the top of the onion (leave the root on), then remove the papery skin and any brown outer layers. To chop the onion, cut in half from top to bottom. Put the cut-side flat on the work surface, then make a series of cuts horizontally, then vertically, but without cutting through the root.

Can I use red onion instead of white? ›

If you are cooking them, in almost all cases red onions, yellow onions, and white onions can be swapped for one another. "Flavor-wise, the cooked dishes will taste virtually the same using red, yellow, or white onion," says Weinstein.

Can you cook red onion? ›

Just like yellow onions, it can be sauteed, stir-fried, simmered, and yes, even caramelized. The main difference is that the red onion will lose some of its characteristic flavor when cooked versus when eaten raw. Red onions deliver a milder onion flavor to dishes when cooked while still giving a dish color.

How long should onions be cooked? ›

Cook, covered, for 13 to 15 minutes or until the onions are tender, stirring occasionally. Uncover the skillet; cook and stir over medium-high heat for 3 to 5 minutes more or until onions are golden.

Why do you soak onions before cooking? ›

Onions - soaking in cold water to soften the flavor

When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended. Squeeze out excess water before using.

Are onions good for gut health? ›

Onions are a rich source of fiber and prebiotics, which are necessary for optimal gut health. Prebiotics are nondigestible types of fiber that are broken down by beneficial gut bacteria. Gut bacteria feed on prebiotics and create short-chain fatty acids, which may help : strengthen gut health.

Can you caramelize onions in the oven? ›

Start the onions on the stovetop until they've softened and released some of their liquid, then transfer them to a moderate 375°F (190°C) oven and let them cook in there, stirring occasionally, until they reach your desired results. This can take a very long time, possibly several hours.

Should you cover onions while cooking? ›

We also have to watch out for burning. And it's too easy for part of the onion to burn while the rest is still trying to brown. Putting a lid on will steam the onions and cook them more evenly.

Which onion is healthiest? ›

All types of onions are good for you, but this dark reddish-purple variety, sometimes called purple onion, has especially high levels of quercetin and other helpful plant compounds known as flavonoids. Flavonoids give many fruits, vegetables, and flowers their colors.

What is the best tasting onion? ›

Yellow Onion

With a balanced flavor that's not too sweet and not too sharp, yellow onions work well in a variety of cuisines and dishes, including an Indian stir-fry, an Italian-style red sauce, and, yes, a Spanish paella. If a recipe simply calls for an onion, a yellow onion is the one to use.

What onion is the sweetest? ›

Sweet onions are larger than yellow onions, with a light skin. As the name suggests, sweet onions have sweet flavor due to a high sugar content, making them great for sauteing and caramelizing. Sweet onion varieties include Walla Walla, Texas Sweets, Maui, and Vidalia.

What kind of onion goes in spaghetti sauce? ›

The best onion to use would be a yellow onion or sweet onion. By slowly sauteing and caramelizing the onion, bringing out its natural sweetness, you will balance out that acidic flavor of the tomatoes and bring a more mellow rounded flavor to the sauce.

Why do you rinse red onions? ›

That sharp taste that comes from slicing into an onion can actually be washed away—quite literally—leaving behind a crisp, cool, sweet bite that actually complements the dish you're adding it to.

Is it OK to eat a whole red onion? ›

While onions offer many health benefits, consuming an excess amount can lead to gastrointestinal distress, such as irritable bowel syndrome and acid reflux.

How do you know when onions are fully cooked? ›

Color Change: One of the most noticeable signs of cooked onions is a change in color. Raw onions are usually white or light-colored, while cooked onions become translucent or golden brown, depending on how long they're cooked. Transparency: As onions cook, they become translucent, meaning you can see through them.

What is the difference between caramelized onions and sautéed onions? ›

Sautéing vs caramelizing

Sautéing is about softening and lightly flavoring the onions, while caramelizing is about developing a rich, sweet complexity. Unfortunately, you can't swap one out for the other without changing the flavor profile of your dish.

Should onions be cooked on low or high heat? ›

The longer the exposure to low heat, the more such molecules are produced—and the greater complexity the onions can add to a sauce. High heat, on the other hand, deactivates the enzymes, so that fewer of these flavor molecules are produced. Slowly cooking the raw onions in oil is also important to better flavor.

Should I cook onions in butter or oil? ›

You can use either oil or butter to caramelize onions — but ideally, you use a combination of both! I like to use olive oil, and this cooking fat tolerates heat particularly well.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Laurine Ryan

Last Updated:

Views: 5604

Rating: 4.7 / 5 (77 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Laurine Ryan

Birthday: 1994-12-23

Address: Suite 751 871 Lissette Throughway, West Kittie, NH 41603

Phone: +2366831109631

Job: Sales Producer

Hobby: Creative writing, Motor sports, Do it yourself, Skateboarding, Coffee roasting, Calligraphy, Stand-up comedy

Introduction: My name is Laurine Ryan, I am a adorable, fair, graceful, spotless, gorgeous, homely, cooperative person who loves writing and wants to share my knowledge and understanding with you.