Baked Onions With Rice, Apple, And Nut Stuffing Rec

Name: Baked Onions With Rice, Apple, And Nut Stuffing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lrg red onions - (abt 8 to 10 ounce ea); 1 1/2 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste; 2 Tbsp. unsalted butter; 2 tsp chopped garlic; 1 c. diced apples; 1/2 tsp salt; 1/4 tsp freshly-grnd black pepper; 1 pkt wild rice - (6 ounce) cooked according to package directions; 1/2 c. lightly toasted walnuts; 2 tsp minced fresh sage; 2 x tablepoons minced fresh parsley; 1/2 c. grated Dry Jack or possibly white cheddar; 1/2 c. chicken stock - (to 1) (or possibly vegetable stock)

Servings: persons

6 lrg red onions - (abt 8 to 10 ounce ea)
1 1/2 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
2 Tbsp. unsalted butter
2 tsp chopped garlic
1 c. diced apples
1/2 tsp salt
1/4 tsp freshly-grnd black pepper
1 pkt wild rice - (6 ounce) cooked according to package directions
1/2 c. lightly toasted walnuts
2 tsp minced fresh sage
2 x tablepoons minced fresh parsley
1/2 c. grated Dry Jack or possibly white cheddar
1/2 c. chicken stock - (to 1) (or possibly vegetable stock)

1
Preheat oven to 400 degrees.
2
Line a baking sheet with aluminum foil and set aside.
3
Peel the onions.
4
Trim the stem ends so they will stand upright and remove the top 1/2 inch.
5
Rub oil on each onion and season lightly with salt and pepper.
6
Place in a baking dish, and bake, root-ends down, till golden and just tender, about 45 min to 1 hour (depending upon the size).
7
Remove from the oven and let rest till cold sufficient to handle.
8
When cold sufficient to handle, push out the centers, leaving a shell.
9
Return one piece of the removed onion to each to create a bottom and chop the remaining onion centers to measure 1 c..
10
In a large skillet, heat the butter over medium-high heat.
11
Add in the 1 c. of minced onion and cook, stirring, for 2 min.
12
Add in the garlic, apples, salt, and pepper, and cook, stirring, for 2 min.
13
Remove from the heat and add in the cooked rice, walnuts, sage, and parsley, and stir well.
14
Add in 1/4 c. of the cheese and stir well.
15
Stuff the onions with the rice mix and place in a baking dish.
16
Sprinkle the remaining 1/4 c. cheese over the tops of the onions, and add in stock to come 1/2 inch up the sides of the onions.
17
Bake till tender and bubbly, about 20 to 30 min, basting occasionally.
18
Serve immediately.
19
This recipe yields 6 servings.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 lrg red onions - (abt 8 to 10 ounce ea), 1 1/2 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste, 2 Tbsp. unsalted butter, 2 tsp chopped garlic, and more.

Yes, Baked Onions With Rice, Apple, And Nut Stuffing Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Onions With Rice, Apple, And Nut Stuffing Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions