Stuffed onions. Recipe step by step! Stuffed onions in the oven

If you have never cooked stuffed onion, then the recipe for how to cook onions stuffed with meat, I'll tell you now.

Onions stuffed with minced meat

This dish may seem unusual to some, but I hasten to inform you that behind this unusualness lies a very delicious food, which can be either a separate dish or an appetizer.

And to make it clear, close your eyes for a minute and imagine onions baked in the oven with rosy and crispy sides and aromatic meat filling inside. Well, don’t you want to try this now?

What you will need:

10 large onions (purple possible).
Pork and beef (you can add chicken) 300 grams each.
Cheese 150 grams.
1 raw chicken egg.
5 tablespoons of mayonnaise.
Dill and parsley.
Vegetable oil for frying.
Salt and pepper to taste.

How to cook stuffed onions, step by step recipe

Step 1

We clean the onions from the husks, cut off the edge of the bottom a little so that the onions stand steadily on the baking sheet. Carefully cut out the core from the bulbs so that you can put them in the resulting space. minced meat.

Step 2

We grind the meat through a meat grinder, add finely chopped onion centers, 1 raw chicken egg, salt, pepper to taste and finely chopped dill and/or parsley. Mix everything well. Now our meat dressing is ready.

Step 3

Now, we begin to stuff the onions, carefully placing the minced meat in the middle. But first, put just a little finely into each onion. grated cheese. It is needed to properly close the hole in the bottom of the onions so that the juice from the minced meat does not leak out.

As soon as the minced meat is in each onion head, sprinkle finely grated cheese mixed with mayonnaise (or first cheese and then mayonnaise) on top of it, pressing it firmly onto the meat to cover the entire contents of the onion heads. Next, place the stuffed onions on a baking sheet that you have previously greased. vegetable oil(there should be enough oil).

Step 4

In a preheated oven, place a baking sheet with onions and bake it at a temperature of 200-2500 degrees for 30-40 minutes. At the same time, during frying, pour the juice over the stuffed onions several times, which will partially flow out.

This is necessary so that the sides of the onions brown so that they become crispy.

During frying, first the juice from the minced meat will partially flow out, then the onions themselves will be baked. When pouring juice over them, be careful not to burn them. And check the meat with a knife by piercing the onions on the side, closer to the top or on top.

That's all! Our bow stuffed with minced meat ready. You can serve it with sour cream or just like that.

If you add finely chopped and pre-fried champignons to the minced meat, the stuffed onions will be even more tasty and aromatic. As for the filling, you can use any meat, mixing different ones or giving preference to one.

And if inside each onion, after a pinch of grated cheese, put a piece butter, then stuffed onions in the oven will be fattier, but even tastier. Well, you can bake not on a baking sheet, but in a special container for frying in the oven. And also read about how to prepare a delicious one that you will really like.

You won’t surprise anyone with stuffed bell peppers. But stuffed onions are a curiosity. Its aroma and appearance are wonderful, the sharpness of the onion recedes, and besides, it retains its dense shape after baking. I recommend using big blue and white onion, it will look great on a plate. As for minced meat, any will do - pork, beef, a mixture of minced meat. My favorite rice is basmati rice, but you can add any rice to the onions. Spices - according to taste and preference.

This dish diversifies an ordinary dinner, and festive table will become interesting new product, which they will definitely want to try. These stuffed onions are baked for 40 minutes, preparation will take another 20-30. Let's get started!

To prepare onions stuffed with meat and rice, you will need the following ingredients:

onions (large onions) - 8 pcs.
bacon - 200 g
minced meat - 500 g
garlic - 1 clove
cinnamon - 1 small stick
bay leaf- 1 pc.
Worcestershire sauce - 1 teaspoon
parsley - 10 g
dried thyme - a pinch
red wine - 125 mg
olive oil - 90 ml
rice - 100 g

So, how to cook onions stuffed with meat and rice?

Peel the onion and place the whole onion in a large saucepan of boiling water. Cook the onion for 15 minutes. It should become softer, while maintaining a fairly dense shape. Remove to a plate with a slotted spoon and leave to cool.

Rinse the rice and cook according to the instructions on the package. Subtract 5 minutes from the indicated cooking time for rice. Drain the rice, it will be al dente - just what we need.

Heat a frying pan with bacon strips over medium heat. After about 15 minutes, when the bacon has rendered its fat and is crisp, remove it to a plate, add 2 tablespoons of olive oil and raise the heat to high.

Fry the minced meat for 3-4 minutes, stirring. Use a spatula to break it up. Add garlic, passed through a press, cinnamon (instead of a stick you can add 1/2 teaspoon ground cinnamon), bay leaf, Worcestershire sauce, thyme and wine. Cook for 2-3 minutes. The meat should look juicy, but not soggy. Remove the pan from the heat. Add to meat boiled rice, chopped parsley and leave until cool.

Let's do the onions. Carefully cut off the caps. Select the inner layers of the onion, you can use a teaspoon for this. You should be left with 2-3 outer layers.

Lyrical digression. While working on the onion and getting to its inner “voids,” I remembered a quote from the work of Milorad Pavic: “A person is like an onion. Under each skin there is another; you peel it off and expect to see God knows what. When you get to the end, you are convinced that there is nothing at the core. Nothing at all. Except for the tears that have been shed.” Beautiful...

Okay, let's continue cooking :)

So, grease the peeled onions on all sides olive oil and stuff with meat and rice filling. Cover with the cut cap.

Preheat the oven to 200 degrees. Place the stuffed onions on a parchment-lined baking sheet and cover with foil. Bake the onions under foil in hot oven for 20 minutes, then remove the foil and bake for another 20 minutes. The onions should be golden brown and soft.

Place the prepared onions stuffed with meat and rice on a serving platter or on portion plates and serve with your favorite sauce.

Bon appetit!

Today I invite you to cook unusual dish- stuffed onions baked with sauce in the oven. The onion is soaked meat juices and melted lard and it turns out very juicy, aromatic and not at all bitter. The composition of the filling can be changed according to your preferences. According to this principle, it can be filled with fried mushrooms with onions, rice with herbs and eggs, ham with hard cheese. Try it, it's very tasty.

Ingredients:

large white onion 4 pcs.

chilled chicken fillet 300 g

lard with meat streaks (smoked or salted) 100 g

chicken egg 1 pc.

yesterday's bread 2 slices

natural tomato paste 3 tbsp. l.

medium fat kefir 200 ml

purified water 100 ml

wheat flour 2-3 tbsp. l.

vegetable oil 2 tbsp. l.

table salt to taste

ground black pepper 0.5 tsp.

chicken seasoning mixture 0.5 tsp.

parsley a few twigs

Number of servings: 4 Cooking time: 60 minutes

Cooking recipe

Step 1: Prepare the onions

First of all, peel four large onions. Let's wash it under running water. Bring 2 liters of water to a boil in a deep saucepan. Then put the peeled onion heads into boiling water. Cover the pan with a lid. Let's soak the onion in hot water for 15 minutes until it becomes soft and less bitter. There is no need to heat the water with onions.

Then carefully remove the onions from the pan of boiling water using a slotted spoon. Transfer it to a plate to let the onion cool slightly.

Step 2: Prepare the minced meat for the filling

Pieces of yesterday's bread (I used a loaf, but any will do) white bread) fill with cool filtered water. Let the bread sit for a few minutes to soften. If the bread crusts are too stale, it is better to trim them off first.

Now it's your turn chicken fillet. Wash the chicken meat thoroughly under running water. It is better to use fresh chicken fillet for this recipe; it is much tastier and more aromatic than defrosted. Clean the meat from the films. Let's cut it into medium-sized pieces to make it easier to grind in a blender or using a regular meat grinder. Place the fillet pieces into a blender bowl. Add to it coarsely chopped sprigs of parsley (we will leave one to decorate the finished stuffed onions). Salt and pepper the ingredients, season them with a mixture of chicken spices.

Squeeze out the soaked bread slices from the water and add them to the blender bowl.

Remaining cores onions cut into pieces and add them to the rest of the ingredients for the minced meat. I didn't use all the onions, 3 cores will be enough as they are quite large. The rest of the onion can be finely chopped and frozen for other dishes.

Grind all products until smooth.

Step 3: Add a chicken egg to the minced meat

Transfer the resulting minced meat into a deep bowl. According to the recipe, beat one egg into it. It will help bind the minced meat and make the filling more juicy.

Mix the egg and minced meat thoroughly to form a homogeneous mass.

Step 4: Stuff the onions with filling

Grease a baking dish with cleaned sunflower oil so that the stuffed onions do not burn during baking. You can use a ceramic, porcelain or metal mold; fireproof glassware is also suitable. Place the onion halves in it.

Let's fill each half ready-made minced meat from chicken fillet. The filling should be flush with the edges of the onion.

Step 5: Place pieces of lard on top

Now thinly cut the lard into pieces. Salted or smoked lard, as well as bacon or shank. Place pieces of lard on top of the minced meat. This will make the dish even more flavorful and juicy. You can skip this step if you wish.

Step 6: Bake the stuffed onions in the oven

Place the pan with the onions in the pre-heated oven. We will bake it for 15 minutes at 200 degrees.

Step 7: Cooking tomato sauce

At this time, quickly prepare the sauce. To do this, let's mix tomato paste with peeled warm water. In a deep frying pan, mix the resulting mixture with kefir (I have kefir with a fat content of 2.5 percent).

Gently mix the mixture and place it on slow fire. Then add to it a few spoons of sifted wheat flour. The sauce should be moderately thick so that it can then be poured into a baking dish. Therefore, the amount of flour can be changed to achieve the required consistency. If the sauce is very thick, add a little more kefir or water.

Salt the finished sauce to taste and season ground pepper, as required by the recipe.

Step 8: Add tomato sauce to onions

Step 1: Prepare the onion.

It is better to choose a large onion for stuffing, but it’s up to you to decide whether it’s onion or red. So, turn it on on the stove strong fire, pour water into the pan, place 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 down enough so that you can continue working with it.

Step 2: Prepare the minced meat.

From the cooled onion, cut off the top and bottom parts, 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 free form.

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 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 until 180 degrees for 25 minutes until fully prepared.

Step 5: Serve the stuffed onions.

Stuffed onions Served hot as an appetizer or main course. If it is an appetizer, then the dish can be decorated with lemon slices or fresh herbs, and for the main dish, it can be combined with any side dish that you like best, 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 pepper, tomatoes and even boiled rice.

The dish will turn out even tastier if you add it with ground black pepper. aromatic spices, for example, hops - suneli or curry.

4 onions;
150 g minced chicken fillet;
1 tablespoon rice;
1 egg;
Salt to your taste, ground black pepper, turmeric, favorite spices;
0.5 tablespoon of vegetable oil;
To serve – a little cheese, sour cream, herbs.

Cooking method:

Let's prepare the ingredients: boil the rice until tender (I cooked it in a tiny casserole; for this tiny amount– a spoonful of rice – it took six spoonfuls of water, since it boiled away – of course, it’s more convenient to just take a spoonful of boiled rice, if you have it). We will also boil the egg hard.

Onion centers need to be chopped, mixed with boiled rice, minced meat, grated coarse grater hard-boiled egg and spices.

We stuff this filling into the onions. But there was much more minced meat than fit into the onion. Therefore, from the rest I made meatballs and placed them around the onion in a mold greased with vegetable oil.

Bake the stuffed onion in the oven, preheated to 180C, for about 20-30 minutes, until the minced meat is cooked through.

Ready dish it looked somehow pale, so I poured sour cream on the onions, sprinkled with grated cheese and chopped herbs. And then, holding my breath, I tasted it... And it turned out that it was delicious! So I’m sharing the recipe for stuffed onions with you. By the way, the meatballs also turned out very tasty, and I think they can be cooked as a separate dish.