Baked Stuffed Onions

Name: Baked Stuffed Onions
Yield: 6 portions
Ingredients: ¼ teaspoon salt; Freshly ground black pepper, to taste; 1 tablespoon unsalted butter, melted; 2 teaspoons minced fresh rosemary leaves; 2 teaspoons light olive oil; 2 tablespoons dried bread crumbs; 4 dried apricots, finely chopped; 6 small yellow onions (about 1 ounce each), unpeeled

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Onions shouldn’t be limited to soups and sauces. Served on their own, they make an excellent vegetable with roasted meats.

Ingredients

6 small yellow onions (about 1 ounce each), unpeeled
4 dried apricots, finely chopped

Side dish
Vegetarian

Method

Preheat the oven to 375°F. Lightly oil a baking dish.
Place the whole unpeeled onions in a small saucepan, and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Rinse under cold water, and drain.
Trim off