Vegetable Stuffed Onions

Randy Ferguson from California provides this recipe for a side that “is great with grilled steaks, chicken, or seafood.

INGREDIENTS:
6 large white onions
1/2 red bell pepper, trimmed
1/2 green bell pepper, trimmed
1 carrot, trimmed and peeled
1 stalk celery
1 small tomato
1/3 cup extra virgin olive oil or substitute melted butter
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper

DIRECTIONS:
Cut off the tops of the onions. Leave the bottom (roots) intact. Peel outer onion skin from the top down; discard the outer skin. Rinse onions in cool water and drain. Hollow out the centers, leaving two or three outer layers. Reserve the centers and chop fine. Finely chop red and green pepper, carrot, celery and tomato.

Combine 1/2 cup chopped onion with red pepper, green pepper, carrot, celery and tomato. Place in large mixing bowl. Add oil, Worcestershire sauce, salt, black pepper and cayenne pepper. Toss. Fill onions with equal amounts of the vegetable mixture.

Brush onions with additional olive oil. Place each onion upright in the center of a piece of heavy-duty aluminum foil. Bring up the edges and seal, leaving a small space for steam to expand.

Over indirect or medium heat place foil onion packets upright in the center of the cooking grate. Cook for 45 minutes to an hour. Check for tenderness and serve when done.

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