We usually eat stuffed peppers or tomatoes, but here is an interesting recipe that is unique. Â Stuffed onions will make a yummy side to white meats. It has a mix of fruits and nuts that give off a delectable taste that you will love.
10 medium sized brown onions, rinsed
2 tablespoons extra virgin olive oil
175g bacon rashers, chopped
5 garlic cloves, finely chopped
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoon grated lemon rind
1 2/3 cups fresh breadcrumbs
1/2 cup unsalted pistachios, finely chopped
1/2 cup dried cranberries
1 egg, lightly whisked
Salt & black pepper to taste
Preheat oven to 200Â°C. Put the onions in a large saucepan with cold water. Make sure that the onions are submerged. Place the pan over high heat and then bring it to a boil. Reduce the heat to low and let it simmer for 15 minutes or until the onions are tender. Drain and set aside. Allow the onions to cool completely.
Once the onions are cool, peel them. Trim the top and the base of the onions using a sharp knife. Discard the trimmed parts. Using a teaspoon, scoop out the flesh and make sure that bottom of the onions remain 1-2 cm thick. Place the onions on a baking tray. Reserve the onion flesh and chop them. Set it aside.
Heat the oil in a large frying pan over medium heat. Fry the bacon rinds for 3-5 minutes or until they are crisp. Transfer the bacon to a plate lined with paper towels to drain the excess oil.
In the same pan, sautÃ© the garlic, reserved onions and lemon rind. Cook it for 2 minutes until fragrant. Transfer it to a medium sized bowl and then set aside
Place the breadcrumbs, pistachios, dried cranberries and egg to the bowl. Add the bacon and mix well. Season it with salt and pepper.
With a spoon, place some filling inside the onions. Bake the stuffed onions in the oven for 30 minutes or until they are soft and golden brown. Let it cool for 5 minutes before serving. Serve warm with chicken or turkey.
Photo Courtesy Of: Â Daniel R. Blume