Today I suggest you prepare an unusual dish - stuffed onions baked with sauce in the oven. The onion is soaked in meat juices and melted lard and turns out very juicy, aromatic and not at all bitter. The composition of the filling can be changed according to your preferences. According to this principle, it can be filled with fried mushrooms with onions, rice with herbs and eggs, ham with hard cheese. Try it, it's very tasty.
Ingredients:
large white onion 4 pcs.
chilled chicken fillet 300 g
lard with meat streaks (smoked or salted) 100 g
chicken egg 1 pc.
yesterday's bread 2 slices
natural tomato paste 3 tbsp. l.
medium fat kefir 200 ml
purified water 100 ml
wheat flour 2-3 tbsp. l.
vegetable oil 2 tbsp. l.
table salt to taste
ground black pepper 0.5 tsp.
chicken seasoning mixture 0.5 tsp.
parsley a few twigs
Number of servings: 4 Cooking time: 60 minutes
Recipe
Step 1: Prepare the onions
First of all, peel four large onions. Let's wash it under running water. Bring 2 liters of water to a boil in a deep saucepan. Then put the peeled onion heads into boiling water. Cover the pan with a lid. Soak the onion in hot water for 15 minutes to make it soft and less bitter. There is no need to heat the water with onions.
Then carefully remove the onions from the pan of boiling water using a slotted spoon. Transfer it to a plate to let the onion cool slightly.
Step 2: Prepare the minced meat for the filling
Pour pieces of yesterday's bread (I used a loaf, but any white bread will do) with cool filtered water. Let the bread sit for a few minutes to soften. If the bread crusts are too stale, it is better to trim them off first.
Now it's the turn of the chicken fillet. Wash the chicken meat thoroughly under running water. It is better to use fresh chicken fillet for this recipe; it is much tastier and more aromatic than defrosted. Clean the meat from the films. Let's cut it into medium-sized pieces to make it easier to grind in a blender or using a regular meat grinder. Place the fillet pieces into a blender bowl. Add coarsely chopped parsley sprigs to it (we will leave one to decorate the finished stuffed onions). Salt and pepper the ingredients, season them with a mixture of chicken spices.
Squeeze out the soaked bread slices from the water and add them to the blender bowl.
Cut the remaining onion cores into pieces and add them to the rest of the ingredients for the minced meat. I didn't use all the onions, 3 cores will be enough as they are quite large. The rest of the onion can be finely chopped and frozen for other dishes.
Grind all products until smooth.
Step 3: Add a chicken egg to the minced meat
Transfer the resulting minced meat into a deep bowl. According to the recipe, beat one egg into it. It will help bind the minced meat and make the filling more juicy.
Mix the egg and minced meat thoroughly to form a homogeneous mass.
Step 4: Stuff the onions with filling
Grease a baking dish with purified sunflower oil so that the stuffed onions do not burn during baking. You can use a ceramic, porcelain or metal mold; fireproof glassware is also suitable. Place the onion halves in it.
Fill each half with prepared minced chicken fillet. The filling should be flush with the edges of the onion.
Step 5: Place pieces of lard on top
Now thinly cut the lard into pieces. Salted or smoked lard, as well as bacon or shreds, are suitable. Place pieces of lard on top of the minced meat. This will make the dish even more flavorful and juicy. You can skip this step if you wish.
Step 6: Bake the stuffed onions in the oven
Place the pan with the onions in the pre-heated oven. We will bake it for 15 minutes at 200 degrees.
Step 7: Prepare the tomato sauce
At this time, quickly prepare the sauce. To do this, mix tomato paste with purified warm water. In a deep frying pan, mix the resulting mixture with kefir (I have kefir with a fat content of 2.5 percent).
Gently mix the mixture and place it on low heat. Then add a few tablespoons of sifted wheat flour to it. The sauce should be moderately thick so that it can then be poured into a baking dish. Therefore, the amount of flour can be changed to achieve the required consistency. If the sauce is very thick, add a little more kefir or water.
Season the finished sauce with salt to taste and season with ground pepper, as required by the recipe.
Step 8: Add tomato sauce to onions
Onions stuffed with lamb and sweet juicy peppers are an excellent appetizer. And since she is also unusual, she leaves the table first, and everyone, as a rule, starts asking for the recipe. After baking, the onion loses its bitterness and pungent smell and, together with minced lamb, is woven into a single story that you want to repeat again and again.
To make it easier to remove the centers of the onion, you can blanch it. But I didn't have to do this; my small, sharp knife did the job perfectly. Spices and herbs can be changed to suit your tastes and preferences. There is no need to grease the pan before baking - the liquid released will be enough to cook the meat.
To prepare onions stuffed with minced meat, immediately prepare the necessary ingredients in the oven.
Peel large onions, cut off a little of the top and remove the middle, leaving a wall of two petals.
Cut the lamb into small pieces and grind in a meat grinder through a fine sieve along with the extracted onion centers.
Wash the sweet bell pepper, remove the stalk and seeds, cut into small cubes. Combine pepper with minced meat.
Wash the greens, chop finely and add to a bowl with minced meat and pepper.
Add salt and spices to taste, mix thoroughly.
Fill the prepared onions tightly.
Place the onions in a baking dish. It is better to use a thick-walled ceramic mold.
Carefully wrap the pan with foil in two layers and place in the oven. Bake for 40-45 minutes at 180 degrees.
The most fragrant, delicious onions with juicy, tender lamb are ready.
Serve the stuffed onions hot.
Cook with love.
Ingredients:
- 1 kg of minced beef and pork;
- 11 medium sized onions;
- 50 grams of rice;
- 1 fresh egg;
- 2 teaspoons sweet paprika;
- 3 teaspoons dried basil;
- mayonnaise;
- ground black pepper;
- salt;
- vegetable oil.
Stuffed onions in the oven recipe with photos:
For stuffing, you can use any type of onion (red, white, blue, etc.). Depending on this, the taste will also differ. The main thing is that they are relatively even in shape and approximately the same size. Peel the bulbs.
Cut off the tops and trim the base a little. This is done so that future “molds” for stuffing are more stable.
Using a knife and a small spoon, carefully cut out the centers of the onions, leaving 1-2 layers. If you are preparing a dish for the first time, practice beforehand. The remaining layers must not be damaged, otherwise all the filling will leak out. The onion becomes more pliable if you lower it into boiling water for 5-7 minutes. Then the middle will come out almost on its own. You will only need to lightly press them down from below.
Soak the washed rice in warm water for 20 minutes.
Grind some of the remaining onion centers into the minced meat, break an egg, add paprika, basil, black pepper and salt to taste.
Mix the resulting mass thoroughly and then add the swollen rice.
The filling for stuffing the onions is ready.
Grease the baking dish with vegetable oil. Place the previously prepared onions in it and fill each of them with the resulting meat filling.
Spread the top of each stuffed onion with mayonnaise (if desired, sprinkle with a small amount of grated cheese). Cover the container with foil and place in a preheated oven.
Cook stuffed onions in the oven at 190 degrees for 1 hour 15 minutes. If you want the onions to fry on top, remove the foil 20 minutes before they are ready.
After 1 hour 15 minutes, serve the finished dish to the table. It goes well with a side dish of mashed potatoes.
Description
Stuffed onions– can easily be classified as an unusual dish. Most often in cooking, this vegetable is used for frying, but not as a base for stuffing. However, this does not mean that it cannot be used for such purposes! It is possible and even necessary, because thanks to this component, the final dish is rich in vitamins and very healthy.
Although this recipe is not familiar to us, for example, in Turkey and Greece it is very popular and is an integral part of the national cuisines of the previously mentioned countries.
So, let’s start studying this photo recipe in order to implement it at home and surprise your household with stuffed onions!
Ingredients
-
(4 things.) -
(5 tbsp) -
(6 tbsp) -
(100 g) -
(1 tbsp) -
(1/4 tsp) -
Lemon zest
(1 pinch) -
(1 PC.) -
(100 g) -
(1 pinch) -
(1 pinch)
Cooking steps
Before we start stuffing the onions, we will prepare the products needed for the recipe.
We will blanch the onion in boiling and slightly salted water for ten minutes.
Now remove the onion from the water and leave it to cool. We do not drain the water itself, as it will be useful to us in the future.
As soon as the onion has cooled, we will peel it and cut off the top, and also trim its lower part a little. After this, scrape out the inside of the onion, leaving only a few layers of the onion.
Cut the onion pulp into cubes; it will be useful for preparing the filling.
* You will not need all the onion pulp, but only half. The remainder can be placed in the freezer and used in the future to prepare other dishes.
At this stage we will first set the oven to preheat (required temperature – 180 degrees).
While the oven is heating up, we fry the chopped onion in a small amount of olive oil, and when it softens, add pine nuts to it.
When the nuts acquire a golden hue, we will add rice to the pan. Stir all the contents periodically until the rice becomes transparent.
Now let's add lemon zest, raisins, turmeric, a little water and one and a half glasses of onion broth to the frying pan.
We will simmer the filling for about 15 minutes, until the rice is half cooked. During the stewing process, do not forget to stir the contents of the pan!
Season the resulting mass with salt and pepper, and then remove from heat!
As soon as the filling we have prepared has cooled, we will beat the egg into it (it will be better if you beat it in advance).
Now let’s stuff the onion that we prepared earlier for this purpose.
Pour a little olive oil into the bottom of the baking dish. Then we put the onion in the mold and fill it with wine up to the cut point (if necessary, wine can be mixed with onion broth).
Let's bake the onion in the oven for one hour.
Remove the finished stuffed onions from the oven and let them cool!
The stuffed onion should be served chilled, garnished with lettuce leaves and sprigs of fresh herbs.
Bon appetit!!!
Calories: Not specified
Cooking time: Not indicated
If you are looking for a new dish that will give you a bright taste sensation, and which is not difficult to prepare, you have come to the right place - we will prepare onions stuffed with chicken baked in the oven, the recipe with a photo of which is already waiting for you below. We choose a meat filling for the onions, a lean one - from chicken fillet, and also add a little cheese and spices. You can always experiment, for example, make the minced meat from mushrooms, vegetables, beef, or add a little rice to the meat. Baked onion boats with meat are literally soaked in the juices of the filling, the onion turns out very tender and tasty. And in addition we offer a simple sauce that just fits perfectly into our dish. Interested? Then let's start cooking immediately. I also advise you to pay attention to this one.
- chicken fillet – 160 gr.,
- onions – 4-5 pcs.,
- egg – 1 pc.,
- wheat flour – 1 tbsp.,
- kefir – 160 ml,
- tomato paste – 2 tbsp.,
- hard cheese – 60 gr.,
- sea salt – 1 tsp,
- paprika – ½ tsp,
- black pepper – ½ tsp,
- corn oil – 1 tsp,
- water – 150 ml.,
- hot pepper - to taste.
How to cook with photos step by step
Peel the onion, rinse under cool water, and dry. At the same time, turn on the oven to warm up, set the temperature to 200 degrees. Cut the prepared onions into two equal halves, as shown in the photo. 
Now we need a teaspoon with a sharp nose, with its help we separate the onion halves into separate layers. We leave the bottom layers of the onion, that is, the largest ones, for the filling. 
We chop the remaining onion randomly and place it in the bowl of a food processor - blender. Wash the chicken fillet, remove films and fatty layers, cut the meat as desired and place in a blender bowl. 
Also add large shavings of hard cheese and one large chicken egg to the bowl. 
At high speed of the blender, beat the contents of the bowl until completely homogeneous. You can also do all this with an immersion blender or meat grinder. To enhance the taste of our minced meat, add paprika, sea salt and black pepper. Mix all ingredients thoroughly. 
Grease a heat-resistant dish with corn oil, then place the prepared onions in it, which we stuff tightly with minced meat. Our oven is already preheated, we send the preparations for ten minutes. 
Meanwhile, take out a frying pan, pour kefir, tomato paste and water into it. Add chili and spices if desired. 
Sift a spoonful of flour, mix vigorously and heat on the stove until thick. 
Pour the prepared sauce over the stuffed onions and place in the oven for another 15 minutes. 
Bon appetit!