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
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.