Baked Onions with Rice, Apple, and Nut Stuffing Recipe courtesy Emeril Lagasse, 2001

By mamawoolie

Ingredients

• 6 large red onions, about 8 to 10 ounces each
• 1 1/2 tsp olive oil
• Salt and freshly ground black pepper
• 2 Tbs unsalted butter
• 2 tsp minced garlic
• 1 cup diced apples
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 (6-ounce) package wild rice, cooked according to package directions
• 1/2 cup lightly toasted walnuts
• 2 tsp chopped fresh sage
• 2 tablepoons chopped fresh parsley
• 1/2 cup grated Dry Jack, or white cheddar
• 1/2 to 1 cup chicken stock, or vegetable stock
• Amount Per Serving
• Calories 1582.85
• Calories From Fat (39%) 610.17
• % Daily Value
• Total Fat 71.38g 110%
• Saturated Fat 19.66g 98%
• Cholesterol 61.06mg 20%
• Sodium 1201.19mg 50%
• Potassium 1169.6mg 33%
• Total Carbohydrates 212.59g 71%
• Fiber 30.02g 120%
• Sugar 18.87g
• Protein 42.65g 85%

Preparation

Step 1

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.

2. Peel the onions. Trim the stem ends so they will stand upright and remove the top 1/2-inch. Rub oil on each onion and season lightly with salt and pepper. Place in a baking dish, and bake, root ends down, until golden brown and just tender, about 45 minutes to 1 hour (depending upon the size). Remove from the oven and let rest until cool enough to handle. When cool enough to handle, push out the centers, leaving a shell. Return one piece of the removed onion to each to form a bottom and chop the remaining onion centers to measure 1 cup.

3. In a large skillet, melt the butter over medium-high heat. Add the 1 cup of chopped onion and cook, stirring, for 2 minutes. Add the garlic, apples, salt, and pepper, and cook, stirring, for 2 minutes. Remove from the heat, add the cooked rice, walnuts, sage, and parsley, and stir well. Add 1/4 cup of the cheese and stir well. Stuff the onions with the rice mixture and place in a baking dish. Sprinkle the remaining 1/4 cup cheese over the tops of the onions, and add stock to come 1/2-inch up the sides of the onions. Bake until tender and bubbly, about 20 to 30 minutes, basting occasionally. Serve immediately.

Nutrition Facts
Serving size: 1 serving (40 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.