Stuffed onions. Photo recipe for stuffed onions baked in the oven

Ingredients:

• 8 medium onions;
• 250 grams of minced meat;
• bacon strips;
• 100 grams of mushrooms;
• 100 grams of cheese;
• egg;
• 50 ml milk;
• slice of loaf;
• greens, salt and pepper to taste.

Stuffed onions. Step by step recipe

1. Peel and place in boiling salted water for 5-7 minutes.
2. Then remove the onions, cool and carefully remove the core, leaving the two top balls.
3. Finely chop the mushrooms and combine them with the minced meat. Add the loaf, previously soaked in milk, egg, salt and pepper. You can add a little chopped onion, which we removed (core).
4. Stuff the onions with the resulting minced meat, wrap each slice of bacon, and secure with a toothpick.
5. Place the onions on a baking sheet, add grated cheese.
6. Bake in the oven at 180-190°C for 25-30 minutes.

The aroma is excellent, and the taste will meet all your expectations, and even more. The taste will surprise you.

Everyone is familiar with such a classic dish that has long been included in the menu of almost every person, but few people know about the tasty, unusual and, by the way, very easy to prepare stuffed onions, which can be prepared both on weekdays and on holidays. This dish, unusual for many, will really pleasantly surprise you not only with its taste, but also with its appearance. You can stuff onions with either minced meat or a different mixture of vegetables.

Even those who cannot stand the spiciness of the vegetable will like the result. During cooking, the onion is saturated with the aromas of the filling, softens, and becomes more tender. The filling, on the contrary, acquires piquant notes and becomes more original.

The ability to experiment with seasonings and filling composition allows you to prepare completely different dishes using the same recipe each time, thereby making your diet more varied. In this recipe, I will tell you how to prepare stuffed onions with minced meat with the addition of rice, as well as basil and paprika, which will give the dish a piquant taste and incredible aroma.

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.

Champignons stuffed with onions and mayonnaise

The recipe for baked champignon mushrooms stuffed with onions in mayonnaise will be very interesting. It is worth saying that the stuffed mushrooms will be baked in mayonnaise, which will give them a certain piquancy.

• 15-20 large champignon caps;
• 5 onions;
• 300 ml mayonnaise;
• 4 cloves of garlic;
• Vegetable oil;
• 50 g butter;
• Salt - to taste;
• 100 g hard cheese.

1. Immediately prepare the baking dish by greasing it with butter.
2. Peel the onion, rinse and cut into small cubes.
3. Place in a frying pan with 2 tbsp. l. vegetable oil and fry until slightly golden brown.
4. Place a small piece of butter into the caps, fill with onions, press down and sprinkle with a small layer of grated cheese on top.
5. Place the caps in a mold, mix mayonnaise with salt and crushed garlic, stir and pour over the mushrooms.
6. Place the pan in a preheated oven and bake for 20 minutes. at 190°C.
7. Serve this delicious treat with boiled new potatoes or fluffy rice porridge.

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 “moulds” 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.

Step 1: Prepare the onion.

It is better to choose large onions for stuffing, but it’s up to you to decide whether they are onions or red. So, turn on high heat on the stove, pour water into the pan, put it on the burner and bring the liquid to a boil. Then add salt.

The selected onion is peeled, rinsed under running water and placed in boiling water. Cook the onion for 10 - 15 minutes, then take it out with a slotted spoon, put it in a plate and wait until it cools enough so that you can continue working with it.

Step 2: Prepare the minced meat.

Cut off the top and bottom of the cooled onion, cut out the middle so that there is enough space for stuffing (you can leave 2-3 onion rings). Chop the cut out part of the onion into small pieces of arbitrary shape.

Pour vegetable oil into a frying pan, place it on the stove and turn on medium heat. When it is slightly warm, add the chopped onion and fry it until soft and beautiful golden brown, stirring occasionally with a kitchen spatula.

Then add minced meat, ground black pepper, salt and reduce heat to low. Mix everything thoroughly until smooth and simmer for 5-7 minutes.

Step 3: Stuff the onions.

Remove the pan from the stove, let it cool slightly and add breadcrumbs. Mix everything again until smooth and you can start stuffing.

Using a teaspoon, carefully place the minced meat into the onion. Grease the baking dish with vegetable oil, then add the onions.

Step 4: Bake the onions.

Bake the onion in a preheated oven to 180 degrees

for
25 minutes
until fully cooked.

Step 5: Serve the stuffed onions.

Stuffed onions are served hot as an appetizer or main course. If it is an appetizer, the dish can be garnished with lemon slices or fresh herbs, and for the main dish it can be combined with any side dish you like, for example, fried potatoes or boiled rice. Enjoy delicious and healthy food!

Bon appetit!

It is best to cook with olive oil.

You can add not only onions to the minced meat, but also garlic, carrots, bell peppers, tomatoes and even boiled rice.

The dish will turn out even tastier if you add aromatic spices, such as hops - suneli or curry, along with ground black pepper.

The Russian statement that “with the darling there is heaven in the hut” corresponds to the Spanish, which romantically shares a meal of bread and onions with the darling. In Italian, the expression “eat bread and onions” loses all romanticism and complains about the scarcity of the diet, just like the Russian phrase “sit on bread and water.”

On bread and water, the darling with romance will not last long, unless by replacing the water with white... Vodka doesn’t fit into the romanticism of the situation, but the dry white stuff does! But you can’t eat decent wine with onions?!

Dry white can easily be served with baked stuffed onions. And bread is suitable for stuffing, i.e. breadcrumbs and minced inside of onion.

The sweetish vegetable notes that appear in the onion during cooking are in perfect harmony with the fresh taste of white wine. At least once I tried this combination, I was sold on the idea of ​​stuffed onions.

When asked how to cook stuffed onions, I received an answer akin to a joke. In that joke, Zaporozhets got into a ditch and couldn’t get out. The sympathetic owner of a cool SUV, offering to the unfortunate owner of the Zaporozhets: “Do as I do!”, drove into a ditch, accelerated and drove out onto the road...

A simple “do as I do!” I ended up with a certain number of attempts to cook stuffed onions. Almost every time the onions turned out tasty, but... not very aesthetically pleasing. More often than not, the onion cups fell apart and the stuffing came out too much.

And the final finishing of the already stuffed onions with the addition of broth, and only in oil, etc. and so on.

Perhaps someone succeeded in this dish the first time, but I had to go all the way into the scientific derby of applied chemistry in cooking to find the right solution for this dish.

If someone finds it possible to give me much more correct solutions than mine described below, I will be very grateful, because dishes made from onions stuffed with vegetables, meat, cottage cheese, etc. deserves much more attention than is given to them in kitchens.

So, first of all, I found out that any onion is quite suitable for stuffing, but white is best. For experiments, I bought a regular golden onion, so my experience is based on that.

Stuffed onions\ Cipolla farcitta

Ingredients: several onions with a diameter of 7-8 cm, breadcrumbs, the white of one egg, a little vegetable broth (you can use a bouillon cube), salt, pepper.

Peel the bulbs from surface scales. Do not cut off the lower root lobe completely, but only clear the roots.

Boil the bulbs for a couple of minutes 5-7. A sign of readiness can be the obvious softness of the upper layers of the bulbs. You can, of course, boil it in boiling water, but no more than 5 minutes.

Cool the bulbs a little and use a sharp knife to cut off the cap about 2/3 of the height of the bulb.

Holding the onion in your left hand, begin to squeeze out the inner part of the onion, which should still remain quite hard, from the top two soft layers. When there is space between the outer part of the onion and its inner part, use a knife with a rounded tip to cut off the inner part so that a small stump remains. This method will ensure the integrity of the cup during further cooking.

Turn the prepared cups over to allow excess liquid to drain from them. You can even put them in the oven for a few minutes, which you need to turn on to warm up to 180 C.

Grind the inner part in any way, pour a small amount of broth into the frying pan and evaporate it over high heat. Vegetable broth will help bring the onions to softness more quickly and will further prevent excess acidity in the stomach, which puts many people off from onion dishes.

Bring the onion to softness with olive oil. It is not at all necessary for the onion to turn into cream: it is enough for the pungent onion smell to completely evaporate.

Mix the slightly cooled onion with breadcrumbs and egg white. The protein serves not so much to bind the minced meat, but to neutralize the acidity of the onion. Salt and pepper the minced meat thoroughly.

Fill the prepared onion cups with minced meat and place the caps on top. Line a suitable pan with baking paper and place the stuffed onions on it.

Place in a preheated oven for 25-30 minutes. If the onions start to burn on top. cover with aluminum foil.

Drizzle olive oil over the onions on a serving plate.

The stuffed onions prepared in this way did not settle or fall apart, as happened when I soaked them in liquid.

The dish turned out to be very contrasting: soft minced meat and still quite elastic walls of the cup.

Probably, most of my readers are more interested in the question about the pungent onion smell and the possible “heaviness” of the dish to digest.

If I say that there was no onion smell, it would not be true. The smell of onions remained, but it was light and pleasant.

All my experimental batches of stuffed onions were eaten, both for dinner and the next day at lunch, when they turned out to be incomparably more tasty. No one experienced any nightmares with the pangs of indigestion, which proves the sufficiency of cooking onions.

Long live stuffed onions! A dish that is unlikely to be prepared in a hut, but easy in an ordinary kitchen! Do as I do!))))

And finally, two little tips on how to get rid of possible onion smell.

You can wash your hands with a small amount of toothpaste, and you can chew the smell of onions from your mouth with a couple of cloves)))

Champignons stuffed with chicken and baked in the oven

Champignons stuffed with meat and baked in the oven are a delicious appetizer for any occasion.

Any housewife can change the ingredients of the recipe and get a completely different tasting dish. You can serve it with a side dish of mashed potatoes or boiled rice.

• 20 pcs. large champignons;
• 300 g chicken meat;
• 1 tbsp. chicken broth;
• 1 onion;
• 3 tbsp. l. sour cream;
• 100 g hard cheese;
• Vegetable oil;
• Salt and a mixture of ground pepper - to taste.

1. Boil the meat (any part without bones) in salted water with the addition of a bay leaf and a few black peppercorns.
2. Let it cool in the broth, then place on a paper towel to drain.
3. Peel the onion, cut into small cubes, unscrew the stems from the caps and also chop finely.
4. Chop the chicken meat with a knife, combine with onions and mushrooms, stir and fry in oil until golden brown.
5. Place on a plate, let cool, pour in sour cream and add some grated cheese, salt and pepper, stir.
6. Stuff the mushroom caps and place on a greased baking sheet.
7. Pour 1 tbsp into a baking tray. chicken broth, place in a hot oven and bake for 15 minutes. at 180°C.
8. Remove the baking sheet, sprinkle a layer of grated cheese on top of the mushrooms and place in the oven again for 10 minutes.

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!