Julia Child's Stuffed Onions will leave you...stuffed
Recipe Information
Stuffed Onions
Cultural Context
Stuffed onions have roots in Middle Eastern cuisine, particularly in Syria, where they are often served during festive occasions and family gatherings. This dish reflects the region's rich agricultural heritage, utilizing locally available ingredients like onions and spices. Variations exist across cultures, with different fillings and cooking methods, showcasing the dish's adaptability and global appeal.
ground beef
🥗Healthier: ground turkey
💰Cheaper: ground pork
Ground turkey is lower in fat, while ground pork is often less expensive.
bulgur wheat
🥗Healthier: quinoa
💰Cheaper: rice
Quinoa is a gluten-free alternative, while rice is a budget-friendly substitute.
pine nuts
🥗Healthier: sunflower seeds
💰Cheaper: chopped walnuts
Sunflower seeds are lower in calories, while walnuts are more affordable.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil is heart-healthy, while canola oil is often less expensive.
Shave off the pointed end and root end of the onion.
Peel off the skin along with one layer of the flesh.
Cut a cone-shaped core out of the top side of the onion.
Reserve the onion flesh and use a grapefruit knife to dig circular sections out of the body of the onion.
Blanch the hollowed onion cups in boiling salted water for 10 to 15 minutes until tender when pierced.
Drain the onion cups upside down in a colander.
In a saucepan, cook 1 cup of plain white rice in 2 cups of the reserved boiling water for about 10 to 12 minutes until almost tender.
In a frying pan, cook the minced onion flesh in melted butter until tender and translucent for about 10 to 12 minutes.
In a bowl, combine 1/3 cup of the cooked rice, 1/3 cup of grated Parmesan cheese, 1/4 cup of crème fraîche, 2 tablespoons of homemade bread crumbs, 2 tablespoons of minced basil, 1/4 cup of minced parsley, and salt and pepper to taste; stir to combine.
Butter the outside of each onion cup with melted butter and season the interior with salt and pepper.
Fill each onion cup with the stuffing mixture, heaping it above the rim.
Coat the inside of a baking dish with butter and place the stuffed onions snugly inside.
Add 1/2 cup of Sauvignon Blanc and beef stock to the baking dish until it reaches about one-third the height of the onions.
Sprinkle about 1 teaspoon of bread crumbs on top of each onion and add more melted butter if desired.
Bring the liquid to a simmer on the stove.
Transfer the baking dish to the oven preheated to 425°F and bake for 1 to 1.25 hours, checking for doneness by poking with a knife.
Cooking Techniques
Equipment Needed
Spice Level:
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