Stuffed Onions Recipe

Name: Stuffed Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large yellow onions (about 3 lb.); 1 c. soft whole wheat bread crumbs; 1/2 c. shredded Cheddar or Swiss cheese; 1/2 c. coarsely chopped nuts (pecans or walnuts); 1 lightly beaten egg; 2 Tbsp. melted butter; 2 Tbsp. chopped fresh parsley; 1/4 tsp. basil leaves, crumbled; 1/2 tsp. garlic salt; dash of pepper; 1 c. (11 oz.) tomato bisque soup; 1/2 c. milk; 1/4 c. whipping cream

Servings: persons

6 large yellow onions (about 3 lb.)
1 c. soft whole wheat bread crumbs
1/2 c. shredded Cheddar or Swiss cheese
1/2 c. coarsely chopped nuts (pecans or walnuts)
1 lightly beaten egg
2 Tbsp. melted butter
2 Tbsp. chopped fresh parsley
1/4 tsp. basil leaves, crumbled
1/2 tsp. garlic salt
dash of pepper
1 c. (11 oz.) tomato bisque soup
1/2 c. milk
1/4 c. whipping cream

1
Peel onions but do not cut off root end.
2
Cut a 1-inch slice from the top (leave root intact).
3
Place onions in a large pot of boiling water (salted) and simmer over medium heat for 20 to 30 minutes until just tender.
4
Drain onions and allow to cool.
5
When cool enough to handle scoop out onion leaving about 1/2 inch attached to the root.
6
Invert on paper towel and allow to drain. Chop the center meat of the onions.
7
In a bowl mix bread crumbs, cheese, nuts, egg, butter, parsley, basil, garlic salt, pepper and onions.
8
Stuff drained onion cups with mixture.
9
Arrange filled onions in a 1 1/2-quart baking dish.
10
Blend soup with milk and whipping cream.
11
Pour around, not over, onions.
12
Bake in a preheated 375u00b0 oven for 20 to 30 minutes or until tops are browned. Serves 6.

351

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 large yellow onions (about 3 lb.), 1 c. soft whole wheat bread crumbs, 1/2 c. shredded Cheddar or Swiss cheese, 1/2 c. coarsely chopped nuts (pecans or walnuts), and more.

Yes, Stuffed Onions falls under the General 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!

Stuffed Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions