Stuffed Onions - Vegetable Medley
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4 large yellow onions (9 to 11 ounces each)
2 teaspoons olive oil
1 pound yellow summer squash, cut into julienne strips
1/2 pound mushrooms, sliced
3 stalks celery, sliced
1 red bell pepper, sliced
3 large cloves garlic, thinly sliced
2 medium tomatoes, cubed
1/3 cup parsley, minced
1/2 teaspoon tarragon
1 cup white wine*
Peel onions; trim the root end flat without cutting the root end off, so that each onion will stand upright. Hollow them out, leaving 1/2-inch shells. Chop onion from centers. Place onion shells in large skillet, add 1-inch water, cover and bring to boil. Simmer gently for 25 minutes or until soft. Remove from skillet with slotted spoon and drain. Empty skillet; add oil and heat. Add chopped onion, squash, mushrooms, celery, red pepper and garlic; sauté over medium heat until tender-crisp, about 6 to 8 minutes. Add tomatoes, parsley, tarragon and wine and cook 2 minutes longer. Nestle onion shells into pan and fill with vegetable mixture.
Makes 4 servings.
*Chicken or vegetable broth may be substituted.
Recipe and image provided by the National Onion Association