I want to start out this post first by saying thank you to my wonderful husband on this Memorial Day. He served our Country for 8 years, 9 months and 27 days. He always follows that with "but who's counting?" Thank you for your service! I also want to thank everyone else out there that have risked life, and all that time away from loved ones to serve our Country. Happy Memorial Day! We remember you and are thankful!
Now on to the food...I love a good side dish. As I have previously stated on this blog, I also really enjoy serving food, inside another food. or "nature's bowls" as I call it. The red onion flavors really come through in this dish and by roasting it, the onion becomes very sweet. I was really surprised how much everyone enjoyed this dish. I made it for me to have something to eat when the carnivore's were busy eating their beloved meat. Little did I know this dish would become more popular than the main dish! I found it very easy to make and it's very pleasing to the eye to serve. They are naturally gluten free, no substitute ingredients are needed.
Gluten Free Roasted Stuffed Red Onions
Bon Appétit | May 2012
4 medium red onions, peeled, trimmed
1/2 tablespoon kosher salt
1/4 cup extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1 dried bay leaf
1 teaspoons fresh oregano finely chopped
1 teaspoons fresh mint finely chopped
3 cups cooked white rice
1/2 cup dry white wine, divided
2 tablespoons fresh lime juice, divided
1/4 cup finely chopped fresh dill
1/2 teaspoon finely grated lime zest
Freshly ground black pepper
Cook your rice in broth. If you are vegan then 2 cups jasmine rice with 3 cups vegetable broth. If not, then 3 cups chicken broth. Set aside.
Slice off the top of the onions, just enough to get the paper coating off the outside of the onion.
Cook onions in a pot of boiling salted water until slightly softened, about 10 minutes. Strain and let cool slightly.
Working with 1 onion at a time, make a lengthwise slit from top to bottom with a paring knife, cutting through 2-3 layers of onion, depending on thickness of layers.
Gently remove inside layers, allowing outer 2-3 layers to hold their shape. Finely chop enough of the inside layers to measure 1/2 cup red onion. You will be cooking this with the rice.
Heat 1/4 cup oil in a large heavy skillet over medium heat. Add garlic and chopped onions; cook, stirring often, until soft, about 2 minutes. Add 1/2 tablespoon salt, bay leaf, oregano, and mint; cook, 2-3 minutes. Stir in rice, 1/2 cup wine, and 2 tablespoons lemon juice; cook, stirring often, until liquid is absorbed, about 3 minutes. Add dill and zest; mix well. Season filling with salt and pepper.
Preheat oven to 400°F. Spoon about 1/2 cup filling into each onion (it should be tightly packed). Place onions in a 13x9x2" baking dish, stuffed side up; drizzle with 1/4 cup oil, 1/2 cup wine, and 2 tablespoons lime juice.
Roast onions until crispy on top and slightly browned, about 30 minutes. Serve hot or at room temperature.