The first time I made this sweet-and-savory stuffed onion recipe, it was to jazz up a simple brunch of bacon and eggs. Its fruitiness complements the fattiness of any pork dish, either served as a garnish or cooked alongside the meat in a roasting pan.
- 6 medium onions, peeled
- 2 tbsp butter, plus extra for smearing the dish
- 2 apples, peeled, cored, and chopped, about 1-1/2 cups
- 1/2 tsp sea salt
- 1/4 tsp ground nutmeg
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- Preheat the oven to 350 degrees Fahrenheit.
- Slice off the bottom of each onion so it sits upright but still holds together at the base. Then, slice off about a quarter of the top and discard or save for another use.
- Scoop out the inside of the onion, leaving 2 layers of the outer wall, to make a little bowl. A melon baller is the best tool for this job, but a curved, serrated grapefruit knife or even just a paring knife and small spoon will also work. Don’t worry if you puncture the bottom; it will still hold the stuffing.
- After you’ve scooped out all the onions, chop what you’ve removed.
- Melt the butter in a small pan and add 1 cup of the chopped onions, 1-1/2 cups of the chopped apple, and the salt, nutmeg, and thyme.
- Stir over low heat for about 15 minutes, or until the mixture is soft.
- Fill the onion bowls, mounding the tops, and set them in a small, buttered baking dish.
- Pour 1/2 inch of water into the dish and bake until the sides of the onion bowls have softened and the filling has browned a bit (about 45 minutes).
- Serve these baked stuffed onions hot or warm as a side dish or a condiment.
To cook along with a pork roast, set the uncooked, stuffed onions around the meat during the last hour of cooking
For more delicious apples and onions recipes, and for more about growing and cooking with apples and onions, see:
Fall Salad with Apples and Cheese