Baked Stuffed Onions and a Giveaway
Prep time
Cook time
Total time
This is an elegant side dish for anyone who loves onions. The onions are tender and full of flavor.
Recipe type: Vegetable
Cuisine: French
Serves: 4
  • 4 large sweet onions (Vidalia or Walla Walla Sweet if you can get them, otherwise any 4 large onions of the same size will do fine)
  • 4 tablespoons butter
  • ½ clove garlic, crushed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons plain flour
  • 2 tablespoons white wine
  • ⅓ cup chicken stock (may need a touch more)
  • 1 teaspoon mixed dry herbs
  • 1 tablespoon cream
  • ⅛ cup Panko bread crumbs
  • Dusting of Paprika
  1. Preheat the oven to 200°C/400°F.
  2. Chop both ends of each onion, then peel away the outer skin and place the them in a covered casserole dish. Add just a little water on the bottom of the dish to create some steam and microwave for 5 minutes. The onion should be soft but not overcooked. Leave covered for 2 minutes.
  3. Uncover and let cool until you can handle the onions.
  4. Remove the inner core of the onions. You can use a knife or get it out by putting a fork in the center and twirling the core out. Remove the cores to a cutting board.
  5. Roughly chop the inner layers of the onion into small pieces.
  6. Melt the butter in a skillet over medium heat.
  7. Add the chopped onion and garlic and sauté in the butter for 3 minutes.
  8. Add salt and pepper, then sprinkle the flour evenly over the onions and stir with a spatula to combine. (if your stock is salty, reduce the amount of salt)
  9. Stir constantly until the flour turns light brown, about 4 -5 minutes.
  10. Add the white wine and quickly stir it in.
  11. Add the chicken stock and continue stirring until the mixture is smooth and thick, about 3 minutes more.
  12. Add the cream and taste for seasoning.
  13. Using a teaspoon, fill the onion shells with the creamed onion mixture, pressing down gently after each spoonful.
  14. Top with a sprinkling of panko crumbs and sprinkle a bit of paprika for color.
  15. Bake uncovered for 8 to 10 minutes, or until the crumb topping is golden brown.
Recipe by Orgasmic Chef at