See ya later, apples and oranges!  Bye bye (for now) acorn and spaghetti squash!!  For us, the arrival of spring means we get to enjoy so many of the fruits and vegetables we have missed over the winter months. The first red ripened strawberries, sweet tender asparagus, and of course one of our favorites, the Vidalia onion!  Grown only in Georgia, these onions are known for their sweetness and versatility in so many dishes. You can use them in salads, add a slice to your favorite sandwich, roast them in the oven or enjoy a few slices hot off the grill! Here, they become the star of our recipe for Baked Stuffed Onions.  Oven roasted to perfection and filled with classic Greek flavorings, these little bundles of goodness become so tender and sweet, making them the perfect vegetarian main dish or side dish.

Here’s Why You Will Love Baked Stuffed Onions

• They are easy to make
• It’s a robust vegetarian dish
• Includes classic Greek flavorings (yum!)
• Rich with heart healthy olive oil

Ingredients You Will Need

• Vidalia Onions
• Olive Oil
• Fresh Garlic
• Red Wine
• Dice Tomatoes
• Long Grain Rice
• Greek Spice Blend (recipe here) or Dill & Parsley
• Salt & Pepper
• Vegetable Stock

Step By Step

1. Peel the onions and cut off the top of each onion. Score the onion lengthwise, to help the onion layers cook evenly.
2. Bring a large pot of water to a boil and add the onions.  Blanch for 3-4 minutes, until the onions have softened. Remove the onions from the pot and allow them to cool.  When cool enough to handle, peel away the outer layers, one by one and set aside. Chop the inner core and reserve  for the filling. 
3. Heat the olive oil in a pan and add the chopped onions, and saute for 2-3 minutes. Stir in the garlic and saute for an additional minute. Add  rice, one can of diced tomatoes, red wine, and water. Stir to combine and simmer over low heat until liquid is absorbed. Remove from heat and add in Greek Spice Blend or the dill, parsley, salt and pepper.
4. Spread a few tablespoons of olive in the bottom of your baking dish.  Spoon one teaspoon of filling into an onion layer. Roll lengthwise and overlap the outer rim to securely close.    Place the filled onion layers tightly together in the baking dish. If you fill up your dish, you can begin a second layer on top of the bottom layer.  Distribute any remaining filling around the rolled onions.
5. Add the second can of diced tomato and vegetable stock. Top with a generous drizzle of olive oil.
6. Cover and bake in a preheated 350 degree oven for 45 minutes, uncover and continue to bake for 10 minutes or until onions become soft and rice is cooked.

Additional Recipes Tips

• If you prefer adding meat to this recipe, we suggest reducing the amount of rice.  You can add lean ground beef or ground lamb to saute along with the onions before adding in your rice.  
• Adding some additional spices like cumin, cinnamon and allspice gives the dish a warmer deeper flavor. Don’t be afraid to experiment with different spices, every recipe can be made to your taste!   Be creative and have fun!
• These are great for serving at a dinner party as they look very pretty plated with an extra drizzle of olive oil and a sprinkle of parsley!

To learn more about sweet, juicy Vidalia Onions head over to the official site at https://www.vidaliaonion.org/

Baked Stuffed Onions

Sweet, caramelized oven-baked onions stuffed with delicious Greek flavors, served as a main dish or as the perfect side dish!

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Dish, Side Dish

Cuisine Greek

Servings 6 servings

Calories 297 kcal

Ingredients

  

1x2x3x

• 4 large Vidalia onions
• 1/4 cup olive oil
• 3 cloves garlic finely chopped
• 2 15 ounce cans diced tomatoes
• 1/4 cup red wine
• 1/2 cup water
• 1 cup rice
• 1 tbsp Greek spice blend
• 1 tbsp dill
• 1 tbsp parsley
• 32 oz vegetable stock
• Salt and pepper to taste

Instructions

 

• Peel the onions and cut off the top of each onion. Score the onion lengthwise, to help the onion layers cook evenly.
• Bring a large pot of water to a boil and add the onions. Blanch for 3-4 minutes, until the onions have softened. Remove the onions from the pot and allow them to cool.
• When cool enough to handle, peel away the outer layers, one by one and set aside.
• Chop the inner core and reserve for the filling.
• Heat half of the olive oil in a pan and add the chopped onions, and saute for 2-3 minutes.
• Stir in the garlic and saute for an additional minute.
• Add rice, one can of diced tomatoes, red wine, remaining olive oil and water. Stir to combine and simmer over low heat until liquid is absorbed.
• Remove from heat and add in Greek Spice Blend or dill, parsley, salt and pepper.
• Spread a few tablespoons of olive in the bottom of your baking dish.
• Spoon one teaspoon of filling into an onion layer. Roll lengthwise and overlap the outer rim to securely close.
• Place the filled onion layers tightly together in the baking dish. If you fill up your dish, you can begin a second layer on top of the bottom layer.
• Distribute any remaining filling around the rolled onions.
• Add the second can of diced tomato and vegetable stock. Top with a generous drizzle of olive oil.
• Cover and bake in a preheated 350 degree oven for 45 minutes, uncover and continue to bake for 10 minutes or until onions become soft and rice is cooked.

Nutrition

Calories: 297kcalCarbohydrates: 48gProtein: 5gFat: 10gSaturated Fat: 1gSodium: 741mgPotassium: 478mgFiber: 4gSugar: 14gVitamin A: 486IUVitamin C: 19mgCalcium: 94mgIron: 2mg

Keyword Dill, Greek, Parsley, Rice, Side Dish, Vegan, Vegetables, Vegetarian, vidalia onion

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