Roasted Stuffed Onions
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Ingredients
- 10 medium red and yellow onions (4 lb)
- 1 lb sliced bacon, cut crosswise into 1-inch-wide pieces
- 3 celery ribs, cut crosswise into 1/2-inch-thick slices
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 garlic cloves, minced
- 15 oz baby spinach, trimmed and coarsely chopped (14 cups)
- 1 (9-inch) round loaf country-style bread (1 1/4 lb), cut into 1/2-inch cubes (10 cups), lightly toasted
- 2 cups salted roasted cashews (10 oz), coarsely chopped
- 1 stick (1/2 cup) unsalted butter, melted
- 1 1/4 cups turkey giblet stock
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Preparation
Step 1
Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright.
Step 2
Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon, reserving scooped-out onion and onion shells separately.
Step 3
Coarsely chop enough scooped-out onion to measure 3 cups.
Step 4
Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
Step 5
Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes.
Step 6
Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
Step 7
Preheat oven to 425°F. Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2 cup water and cover pan tightly with foil.
Step 8
Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
Step 9
Reduce oven temperature to 350°F.
Step 10
Transfer shells to a work surface and pour off water in pan.
Step 11
Fill shells with stuffing, mounding it, and return to pan.
Step 12
Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock.
Step 13
Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.
Step 14
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Chef's notes
If you only want to make the quantity for stuffed onions, even half of this is slightly more than enough, leaving you with the option of using an extra onion or two, or just baking it in a pan.
If you wish to make this vegetarian, simply omit the bacon, and cook the filling in olive oil instead. Vegetable stock can be swapped for turkey.
If you’re freaked out about hollowing out an onion, believe me, I was too. I dreaded and dreaded it, and then–voila! I used a melon baller. Working carefully, you’ll be surprised how easily it works.
If you’re stressing because you have a lot of guests coming over, you can definitely do the onion-hollowing step a day or two in advance. The stuffing can be made in advance as well, then brought to room temperature before filling and baking.
