Stuffed Onions Recipe (2024)

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Cooking Notes

Maggie

@pmc I had trouble visualizing how to cut the onions, too, so I did a google video search for other stuffed onion recipes. I found one for Lebanese Roasted Stuffed Onions (hosted on a cooking site and also on youtube). That video shows how to cut and roll the onions—and it aligns closely with Kay Chun's instructions. Good luck!

Carrie

I'm not so sure it is good to microwave plastic. Can I just put the onions in a small dish and microwave them? Why do I have to wrap in plastic?

dimmerswitch

If visual of 'how to' handle the onion in steps 1 and 4 is confusing based on this recipe instructions, take a look at these 2 videos, neither are for this recipe but for stuffed onions using similar technique. In the 1st video up to about 1:10 to see 'how to'. In the 2nd starting about 0:49 to 1:19 then again 1:41 to 1:52. Note: In this recipe 25 min cook is too long in step 1 - consider 15 to 20.https://www.youtube.com/watch?v=vC7S908x94Ihttps://www.youtube.com/watch?v=G1eXZOt_-V

eastern sierra cook

Use a glass casserole lid instead of plastic wrap: better for you and the environment.

Veggie Chef

After reading the other comments I made the following edits and wow! This dish is spectacular. -sub veg stock for the water-double the cumin & cardamom-add 0.5 tsp. Mild Aleppo pepper-add 0.25 tsp. Sumac-add 3 cloves garlic, microplaned when sautéing onion-I used pistachios, slivered almonds, currants and dried apricots (diced) for the fruit/nut mix. -sprinkle zaatar over top (instead of salt) before baking-garnish with chopped parsley and mint and serve with garlicy yogurt/tzatziki

Jean from NC

Much easier than boiling: wrap the slit onions in a couple layers of plastic wrap and microwave until they start to feel soft. Be careful--the insides will be hot! Easier and more flavor-preserving than boiling--and I'm speaking as a person who uses plastic wrap for almost nothing else.These stuffed onions are often baked in a tamarind sauce--also lovely.

pmc

Please excuse my ignorance, but I am still trying to wrap my head around 3 large onions becoming these small picturesque vessels. (Wish there were a video with this one.) You work from the outside inward, but cutting in half? Any hints would be appreciated, and happy Thanksgiving!

S

Green cardamom is just the regular cardamom that is available in ground form in almost all grocery stores. In 'ethnic' grocery stores you can get the whole pods, or ground versions.It's called green cardamom because it's made from the smaller green podded cardamom, to distinguish it from the smoky flavoured large black cardamom. Black cardamom cannot be substituted for green cardamom, the flavours are too different.

Yoshie

very pretty and fun (or fussy) to make, great vegetarian centerpiece but I thought it lacked a couple of flavor elements on its own. despite the tart cherry in the recipe, barely tasted it which is a shame, maybe needs more but afraid it’ll be too sweet. also lacked zestiness/acidity, maybe needs some lemon juice. hard to gauge how much salt. flavor salvaged with a side of zaatar yogurt (greek yogurt, lemon juice, olive oil, zaatar) garlicky cumin-coriander carrot salad.

Jeri

I loved this dish, as did my Seder guests. I found it easy to make (I microwaved the onions in plastic wrap as suggested by another reader). In the future, I wouldn’t bother chopping the raisins and would likely include more cherries. I made the dish in advance, up until the add water and bake step. Then I refrigerated it overnight. An hour or so before dinner I added the boiling water and put it in the oven to cook. Worked perfectly.

kate sf

To pmc: I am going to approach this like stuffed cabbage (leaves). You separate the onion layers (=leaves) and the larger outside ones, you cut in half. The leaves/layers are kind of rolled to form the final stuffed onions in the picture. I anticipate mine will not look so neat. These professional NYT pics always look better than my home dish.Wishing us both the best - it will taste good even if things fall apart.

Sabrina

Doesn’t need the onion shells. Quadruple spices. Added sumac and aleppo

dimmerswitch

New to stuffing / rolling onions asin this delicious recipe, I thought a video would be helpful. Sometimes NYT Cooking videos can be found on youtube but not for this recipe. So I referenced others. For cooks who also might find video helpful on handling / rolling onions I'll link here. The handling of onions is at 00:42 - 1:17, 1:55-2:20 & 2:50-3:15. https://www.youtube.com/watch?v=rDSuRL0H6hY

Mas

Am I the only one who doesn't understand the onion-cutting directions? Also with no microwave, maybe I would try roasting in the oven to preserve flavor.

Marie

Penzeys has whole green pods, you will have to grind them in a mortar and pestle. Or any Indian foods market will have the whole pods and ground. Regular ground will work as well.

Sarah

I made this & OMG it was terrific. A lot of time/effort but investment well worth it. Due to veganism & serious allergies involving cinnamon & dried fruit, had to make some adjustments. In lieu of dried fruit, chopped up sweet baby carrots & fresh ginger. Latter added quite bites of zest. The onions & carrots added all the sweetness my family needed. I can’t imagine making this with all the dried fruit as we are not big on sweetness. Do it again? Absolutely!

Pranay

Looks impressive on the table, but taste wise the result is not greater than the sum of its parts. Next time, I will make the rice on its own (delicious) and top it with freshly fried onions, toasted nuts and fresh herbs (mint would go especially well with the flavors).

Bill

Since the amount of salt is unspecified, why the recommendation for Diamond Crystal salt? Would Morton's work? Sea salt? Morton's table salt? Pink Himalayan salt?Curious minds want know.

rachel

Followed the directions as written and thought it was perfect as is. I did sprinkle a little feta on the leftovers and that was quite nice, but absolutely not necessary. This will be be a permanent addition to future holiday menus.

Joe Becci

I made this last Thanksgiving and again this year for my Afghan friends at a big Thanksgiving bash. I followed the suggestion to up the spices and use veggie stock. Perfect for a crowd where vegetarian is preferred over meat dishes that your not sure is Halal.

beginner

Silly question - planning to make this for my vegan/gf guests at thanksgiving (subbing margarine for butter) and was wondering if any of this can be made ahead of time? Any suggestions on improving timing for a kitchen with one oven cooking turkey would be greatly appreciated!

J. Cosmo

Were I to make this dish, the cups of water in steps 5 and 7 would come from the water used to simmer the onions in step 1.

Marjorie

NEVER microwave using plastic wrap of any kind. Heat releases carcinogenic chemicals that are dangerous for human or animal consumption. Use wax paper or parchment paper instead.

Carolyn

Can this be made with brown rice? I'm out of basmati. Maybe cook 10 mins before covering and baking?

DB

I added some more spices like paprika and garlic. Finely chopped the cherries and raisins and that distributed it better through the dish but for the two cups of water we used at different times in the recipe I used the onion water that the onions were boiled in. I also brushed them with olive oil mixed with lemon juice and broiled for two minutes at the end.

Thank you Kay Chun for sharing this one

Great comments by all! Personally, this recipe is wonderful as written, and fun to make. I have made it 5+ times and always been enjoyed by my guests. I love the idea of serving at Thanksgiving. I have subbed saffron for a bit of turmeric and enjoy it just the same. Be well. Peace.

Tina HP/Paris

A friend and I both made this for Thanksgiving (surprise!), she followed the recipe a bit more, I used what i had in cupboard, so made it with cooked-already red rice - the chewyness was awesome - and dried cranberries as couldn't find the cherries. Both were great! it was funny to have two completely different dishes from the same recipe.

Kimmy

Visually this dish is extremely appealing and easy-ish to make. But the final outcome was surprisingly bland, and the saffron was a bit overpowering. I could barely taste the cherry or raisins. It's like all the nuts and dried fruit melted away. Added some fresh dill and that seemed to help a bit. Were I to make this again, I'd use Yottam Ottolenghi's saffron rice recipe in "Jerusalem" to stuff the onions.

Barbara

outstanding flavor. rather than water, I used the onion water for the rice. there is too much rice. Next time I will use ½ cup of rice and adjust the liquid accordingly. I will keep the same amount of nuts and dried fruit, and spices; I will only just reduce the rice/liquid. when I made 1 cup of rice as the recipe said, in addition to the onions, I stuffed peppers and still had leftover rice.

dimmerswitch

New to stuffing / rolling onions asin this delicious recipe, I thought a video would be helpful. Sometimes NYT Cooking videos can be found on youtube but not for this recipe. So I referenced others. For cooks who also might find video helpful on handling / rolling onions I'll link here. The handling of onions is at 00:42 - 1:17, 1:55-2:20 & 2:50-3:15. https://www.youtube.com/watch?v=rDSuRL0H6hY

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Stuffed Onions Recipe (2024)

FAQs

How long does it take to soften onions? ›

How to soften onions
  1. Melt a small amount of butter and oil in a shallow pan over a low heat.
  2. Let the butter melt until it starts to sizzle.
  3. Add the finely chopped onions. Ensure the onions are coated in the oil and butter and allow to sizzle as it cooks.
  4. After about 12 minutes, the onions will become almost translucent.

How to soften onions without cooking? ›

To soften the taste of raw onions, slice them thinly or cut them into larger chunks and soak them in very cold water for about 15 minutes. This will soften the taste, making them ideally suited for a salad.

How to soften onions in the microwave? ›

Instead of spending 15 minutes trying to soften onions in a pan (only to scorch them!), try this microwave method. Pop chopped or sliced onions in a bowl, add a spoonful of water, cover with a plate and microwave on high for 3-4min. Carefully remove (the bowl will be very hot) and uncover.

Will onions soften in oven? ›

Toss a big pile of thinly sliced onions with olive oil and a splash of water (which will help them to steam and soften), season with salt, then roast until golden-brown and shrunken, stirring every 10 minutes or so, for 40–50 minutes. What you're looking for!

How long to soak onions in water before drinking? ›

They advise their audience to make onion water by slicing raw onions, placing them in a jar of filtered water, and letting them soak overnight in the fridge. Drinking the infused water is said to clear congestion and kick the immune system into high gear.

How do you make raw onions soft? ›

Submerge Them in Cold Water

Soak them for at least 15 minutes (longer is even more beneficial), properly drain, and eat away! Submerging them in cold water takes away that intense, sharp bite from the raw onion. The cold water helps the enzyme that causes onions to have their pungent flavor to leach out.

Why soak onions in water? ›

When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended.

Why do my onions not soften? ›

I always start my onions with a pinch of salt to draw out the liquid, which helps encourage the onions to soften.

Why do you put baking soda on onions? ›

Baking soda makes the onions more alkaline, which speeds up the browning reactions necessary for properly caramelized onions. But it also weakens the pectin that holds the onion's cells together, turning what should be soft but distinct pieces of browned onion into a nauseating stew of pea-green mush.

What is the best cooking method for onions? ›

Nothing beats a grilled onion as a side, or to top some fish or meat. You can use a favorite grilling recipe, or simply put a peeled onion in foil with some butter, salt, pepper, and spices as desired. Cook on a grill, or in your oven until the onion is soft — about half an hour.

Is it better to soak onions in water or vinegar? ›

You can get rid of the strong taste by soaking sliced onions in ice water for 20 to 30 minutes or by sprinkling them with an acid such as vinegar. Onions soaked in ice water will get very crisp while those sprinkled with vinegar will soften a bit, but they will lose the strong taste and become sweeter.

Why do onions spark in the microwave? ›

Minerals and metal

These minerals - which include iron, magnesium, and selenium – act like tiny pieces of metal and create what is known as an “arcing effect” in microwaves.

How do you soften onions without frying them? ›

Simmering should be obvious, just toss it in some water or stock. For steaming, either use a steamer basket or just put a small amount of liquid in a pan, heat it up to a simmer, place the onion in and cover it until cooked to your desired consistency. Those are pretty much your only fat-free options.

How do you know when onions are softened? ›

Stage 3 – Softened

Our onions have cooked for another 3-4 minutes and have now softened. They look a bit more yellow than white, but still no browning. They are soft when you bite them, losing most of the firmness that translucent onions still had. The flavor changes at this stage, more mellow, but not sweet yet.

How long does it take for onions to tenderize meat? ›

Simply dice up your onion into small pieces and mix it with some salt. Add the mixture to your steak before cooking, and let the meat sit in the onion juices for at least 30 minutes to an hour.

Will onions soften in liquid? ›

Onions are almost always cooked in some kind of fat, although they can be softened in a small amount of liquid.

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