Roasted Stuffed Onions (RSC)

Step 1

Trim about 1/2 inch off the top of each onion. Then, trim a very small amount off the bottom, just enough to allow the onion to sit flat and upright. Wrap each in a square of aluminum foil and roast at 375 F for about an hour. Unwrap the onions and let them cool until they can be handled.

Note: you can do this the day before and refrigerate the onions. Let them come to room temperature before continuing.

Step 2

Peel the onions and carefully scoop out the centers, making sure not to break through the bottoms. Leave 2-3 outer layers, depending on the thickness. Place the onions in an 8" square baking dish.

Note: If you DO break through the bottom, take one of the peeled away layers and place inside the shell and up the sides. This should hold perfectly.

Step 3

Chop the onion centers until you have about 2/3 cup. Heat 2 tablespoons of the oil in a skillet, then add the garlic, mushrooms and bell peppers. Saute until the veggies are soft and lightly browned. Add the chopped onion and saute for 30 seconds. Deglaze the pan with 1/4 cup of the chicken broth.

Step 4

Add the cooked rice and the chopped herbs. Season with salt and pepper to taste. Add the sliced almonds and mix well. The rice should be fairly moist, but not liquid. Add a little more chicken broth if it feels too dry.

Step 5

Fill the onion shells with the stuffing. You may have leftovers, but don't overstuff or the onions will burst. Brush the outside of each shell with the remaining olive oil.

Step 6

In a small bowl, combine the crushed croutons, Parmesan cheese, and the 1 1/2 teaspoons olive oil. It should be a little crumbly, but not dry. Divide the crumb mixture evenly over the stuffed onions.

Step 7

Pour the remaining 1/4 cup broth into the baking dish. Roast the onions for about 25 minutes, until they are tender and the top crust is slightly golden.

Step 8

Sprinkle each onion with the minced parsley. Serve immediately, being careful not to break the onions.