Stuffed Onions

Stuffed Onions

  • Servings: 8

Gorgeous baked onions make a clever edible container for whole wheat couscous pilaf in this hearty side dish. Try it for your next special-occasion dinner and expect rave reviews. Lining your pan with foil stands up to the high oven temperature needed to roast the hollowed onions. Be sure to save the onion center; chop this extra onion up and place in a freezer bag. Seal, label, and freeze for the next time you need just a little onion to season a recipe.

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Ingredients

  • 8 medium white or yellow onions (about 3 pounds)
  • 4 teaspoons olive oil
  • 2 medium green sweet peppers, seeded and coarsely chopped
  • 2/3 cup cooked whole wheat couscous
  • 1/2 cup dried currants
  • 2 teaspoons 60 to 70% tub-style vegetable oil spread
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika or paprika
  • 3 tablespoons Balsamic Drizzle
  • Aluminum foil

Directions

Step 1

Preheat oven to 400°F. Peel off and discard outer layer of each onion. Cut a 1/2-inch-thick slice from the stem end of each onion; coarsely chop the slices and set aside. Trim a small slice off the opposite end of each onion so it can stand upright. Using a melon baller or small scoop, hollow out each onion, leaving a 1/4-inch-thick shell. Save onion centers for another use.

Step 2

Place onion shells on a aluminum foil-lined baking sheet; brush outsides of onion shells with 2 teaspoons of the olive oil. Roast about 20 minutes or until lightly browned and almost tender. Remove from oven. Reduce oven temperature to 350°F.

Step 3

Meanwhile, in a large skillet, heat the remaining 2 teaspoons oil over medium heat. Add sweet pepper and chopped onion; cook for 3 to 5 minutes or until tender, stirring occasionally. Remove from heat. Stir in couscous, currants, vegetable oil spread, salt, black pepper, and paprika. Divide evenly among onion shells.

Step 4

Bake, uncovered, for 20 to 25 minutes or until onions are tender and heated through. Drizzle with Balsamic Drizzle before serving. Serve warm. Makes 8 servings.

Step 5

Balsamic Drizzle: In a heavy small saucepan, bring 1/2 cup balsamic vinegar to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until reduced by half; remove from heat. Stir in 1 tablespoon low-sugar raspberry jam or apricot jam and 1 teaspoon 60 to 70% tub-style vegetable oil spread; keep warm. Store any unused Balsamic Drizzle in an airtight container in the refrigerator for up to 3 days; drizzle over cooked pork or chicken for added flavor. Makes about 1/3 cup.

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