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Roasted Onions Filled with Savory Bread Pudding

I often get requests for healthy cupcakes.  I’m guessing that these stuffing-filled onions weren’t what you had in mind, but you can think of them as edible cups with savory cake.  Stuffed onions are a fun item to bring to a Summer potluck.  They’re easy to prepare, visually pleasing, and a fun novelty. Not a single person at the block party I took them to had ever consumed a stuffed onion before, and everyone was looking forward to this post so they could get the recipe – “Hi, neighbors!”

You can serve these stuffed onions whole, but that would be a bit too much onion for each person.  I’d recommend bringing them to the table whole (you’ve got to show them off!) and then cutting them into wedges.

How to Stuff Onions

After preparing my onions for stuffing, my face looked like I had just watched Schindler’s List (Has anyone tried onion goggles, and do they work?), but stuffing onions is far easier than I imagined it would be:

  1. Cut off the tops of the onions (both yellow and red onions work).
  2. Use a melon baller to scoop out the insides of the onions.  Scoop out almost all of the way to the bottom.  I was scared of scooping too far and ended up not scooping quite far enough.  I kept the onion peels on during this part to try to minimize tears.
  1. Peel the onions.
  2. Cut a small amount off of the bottom of the onions so that they sit flat.
  3. Arrange the onions in a baking dish so that they fit without touching each other.
  4. Add enough water to your pan to come about 1/4 of the way up the onions.
  5. Cover the pan tightly with foil.
  6. Bake at 425 F for 25-30 minutes or until the onions are tender but not falling apart.
  7. Reduce oven temperature to 350 F.
  8. Remove onions from the pan and pour out the water.
  9. Fill the onions all of the way to the top with the uncooked stuffing recipe of your choice.  I used a summertime stuffing with zucchini (the recipe yielded enough for eight stuffed onions plus an 8″ x 8″ baking pan of stuffing).
  10. Top with the cheese of your choice (I used an herbed goat cheese).
  11. Bake uncovered until cooked throughout – about 25 minutes.

Credits 

Last week, Cupcake Project Facebook fans had the chance to play Cupcake Roulette.  The concept was that fellow food bloggers could put their names on the virtual wheel and I would make a recipe inspired by their blog if they were randomly chosen.  The blog that I picked was Living a Goddess Life and the post that I chose was (you guessed it) stuffed onions!  We’ll have to play again; it was fun!

I must also give credit to Deb from Smitten Kitchen.  I used Smitten Kitchen’s post on stuffed onions for ideas on how master the technique.

Easy to prepare, visually pleasing, and fun, these roasted onions filled with savory bread pudding is perfect for potlucks! You can serve them whole or slice them into wedges. You should try this recipe!
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