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Stuffed Deviled Onions

Holiday.Cook's picture
Ingredients
  Whole white onions 8 (3 inches in diameter)
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Fresh mushrooms 8 Medium, finely chopped
  Dijon style mustard 1⁄3 Cup (5.33 tbs)
  White wine 1⁄4 Cup (4 tbs)
  Chicken broth 3⁄4 Cup (12 tbs), divided
  Hot pepper sauce 1⁄2 Teaspoon
  Cheddar cheese 3⁄4 Cup (12 tbs), shredded
  Seasoned cornbread stuffing mix 8 Ounce (1 package)
Directions

GETTING READY
1. Flatten the bottom of each onion by cutting a small slice at the bottom.

MAKING
2. In the bottom of each onion, cut an" X" about 1/4-inch deep.
3. In a Dutch oven, cook onions in boiling water 15 minutes, drain and allow it to cool enough to handle.
4. Take out the onions and with each onion make a thin slice across top to level and scoop out center, leaving a 1/2-inch shell.
5. Reserve onion centers and finely chop reserved onion centers to yield 1/2 cup.
6. Preheat oven to 275 degrees.
7. In a large saucepan over medium heat, cook oil, garlic and chopped onion stirring frequently until onion is almost soft but not brown.
8. Add mushrooms and continue to cook 2 to 3 minutes until mushrooms are soft.
9. Stir mustard, wine, 1/4 cup chicken broth and hot pepper sauce until well blended.
10. Remove from heat, stir in cheese and corn bread stuffing.
11. Fill each onion with stuffing mixture and place them in a 9 x 13-inch baking dish.
12. In a microwave-safe cup, microwave remaining 1/2 cup chicken broth on high power (100%) 1 minute.
13. Pour broth into baking dish and bake with cover in the same oven with Smoked Cornish Hens 1 1/2 to 2 hours.

SERVING
14. Serve warm with the desired garnish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Interest: 
Holiday
Ingredient: 
Onion
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
4

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