Baked Stuffed Onion

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Baked Stuffed Onion

 

Serves 8

 

 

1 head of garlic

8 medium yellow onions, unpeeled

1 cup fresh basil leaves, loosely packed

1/2 cup fresh flat-leaf parsley leaves, loosely

packed

2 1/2 teaspoons salt

1/4 teaspoon freshly ground pepper

3 Yukon gold potatoes (about 1 pound)

10 ounces assorted mushrooms, such as chanterelle,

shiitake, or oyster, cleaned and sliced into

1/4-inch-thick strips

1/4 cup dry white wine

Olive-oil cooking spray

 

1. Heat oven to 450°. Wrap garlic in aluminum foil,

and cook until soft, about 45 minutes. Set aside until

cool enough to handle. Cut off the top of garlic head,

and squeeze flesh into a small bowl; set aside.

 

2. Cut off top quarter from each onion, and wrap

each onion in aluminum foil. Cook onions until soft,

about 1 1/2 hours.

 

3. Remove onions from oven, unwrap, and let cool 15

minutes. Peel, and discard skins. Working from the

center of each onion, pull out all but two outer

layers, leaving a shell. Place shells in a small

baking dish. Measure 3 cups of onion flesh.

 

4. Place half of the onion flesh in the bowl of a

food processor. Add basil, parsley, reserved garlic

flesh, 1 teaspoon salt, and 1/8 teaspoon pepper.

Purée, and set aside.

 

5. Bring a large saucepan of water to a boil. Peel

potatoes, and cut into 2-inch cubes. Cook potatoes

until fork tender, about 20 minutes; drain in a

colander.

 

6. Pass potatoes through a ricer set over a large

bowl. Slowly whisk in puréed onion mixture. Set potato

filling aside.

 

7. Coat a small sauté pan with cooking spray, and

set over medium heat. Add one variety of mushroom.

Season with remaining 1 1/2 teaspoons salt and 1/8

teaspoon pepper; cover. Cook, stirring occasionally,

until tender and slightly golden. Transfer mushrooms

to a bowl. Repeat cooking process with remaining

mushrooms. Roughly chop remaining onion flesh; stir

into mushroom filling.

 

8. Stuff onion shells with alternating spoonfuls of

potato and mushroom fillings. Spray with cooking

spray. Add wine to baking dish.

 

9. Bake stuffed onions until they are soft and

golden, about 30 minutes. Let onions cool slightly,

and serve warm.

 

Per serving: 99 calories, 0 g fat, 0 mg

cholesterol, 0 g carbohydrate, 675 mg sodium, 3 g

protein, 4 g dietary fiber.

 

 

 

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