Chupa Slow Cooker Stuffed Onions - vegetarian

[Guest guest]

I can't wait to make this for my Dad. He's going to love it and I know I will.

Do you have a recipe for hot and spicy veg chile in your collection?

Thanks for posting it.

 

Lily

 

, Chupa Babi <recetta wrote:

>

>

> * Exported from MasterCook *

>

> Slow Cooker Stuffed Onions

>

> Recipe By :

> Serving Size : 7 Preparation Time :0:00

> Categories : Large ( 5 to 7 qt) Veggie

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> 8 medium sweet onions -- such as Vidalia

> Fillings -- (below)

> 1/2 cup unsalted butter -- (1 stick) melted

> 2 tablespoons olive oil

> 2 tablespoons sugar

> 1/2 cup double-strength broth -- undiluted condensed broth of

choice

>

> Cut the top off each onion and peel back th skins to the root end. Cut off the

skins, leaving the root end intact. Place the onions in a large skillet and add

enough water to come halfway up the onions. Bring the water to a boil and

continue to boil for 10 to 15 minutes, until the onions are tender but not

cooked through. You just want the onions to be pliable so that you can scoop out

the center. Remove the onions from the pan and cool.

>

> Using a sharp paring knife, cut around the center of the onion on the stem

end, leaving at least two layers of the onion on the outside. Reserve the

centers to sue for the filling. Stuff the onions with one of the fillings.

>

> Combine the butter, oil, sugar and broth in the insert of a 5 to 7-quart slow

cooker and arrange the stuffed onions in the cooker. Spoon some of the liquid

over the onions. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until

the onions are tender.

>

> Serve the onions ladling any juice from the cooker over them.

>

> Serves 6 to 8.

>

> CHEESY CHIPOTLE SWEET ONION FILLING

> 1/4 cup unsalted butter (1/2 stick)

> 1 1/2 cups finely chopped reserved onions

> 2 chipotle chiles in adobo, minced

> 3 cups fresh bread crumbs

> 2 cups finely shredded white Cheddar cheese

>

> Melt the butter in a medium skillet over medium-high heat. Add the chopped

onions and chiles and saute until the onions begins to turn golden, 5 to 6

minutes.

> Transfer the contents of the skillet to a mixing bowl and allow to cool a bit.

Add the bread and cheese and mix together.

>

>

> BLUE PORT FILLING

> 1/2 cup unsalted butter, (1 stick)

> 1 1/2 cups finely chopped reserved onions

> 3 cups bread crumbs

> 2 cups crumbled blue cheese

> 2 tablespoon Ruby Port

>

> Melt the butter in a small skillet over medium-high heat. Add the chopped

onions and saute until onions begin to soften and turn translucent, about 5

minutes.

> Transfer the mixture to a bowl and allow to cool a bit. Add the bread, blue

cheese, and port and mix together.

>

>

> AuthorNote: Stuffed onions were a staple of the 1950s and 1960s when onions

were inexpensive and could be stuffed with everyday ingredients. I love what the

slow cooker does to make them tender, caramelized, and scrumptious, and they can

be stuffed with a variety of fillings. Follow the basic instructions for

preparation, and make a filling that will suit your main course. I like to serve

these on a platter surrounding grilled or roasted [Favorites].

>

> Since all onions are not alike, you may have a bit of stuffing left over; I

usually surround the stuffed onions with the leftover stuffing in the bottom of

the cooker, and serve those bits as well.

>

> Source:

> " Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009. "

> S(Formatted by Chupa Babi):

> " Feb 2010 "

> - - - - - - - - - - - - - - - - - - -

>

> Per Serving (excluding unknown items): 217 Calories; 17g Fat (69.8% calories

from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol;

118mg Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 3 1/2 Fat; 0 Other

Carbohydrates.

>

> NOTES : Cooker: 5 to 7-quart

> Time: LOW for 6 hours, or HIGH for 3 hours

>

> Nutr. Assoc. : 0 0 0 0 0 0

>