Stuffed onions are a labor of love, and they are worth every stir of your trusty wooden spoon. The filling starts with a mixture of caramelized onions, Garlic Gold® Oil, and crimini mushrooms. Garlic Gold® Nuggets and fresh thyme add another layer of flavor to the hearty stuffing, along with pecans, cranberries, and farro, a delicious and toothsome whole grain from Italy. Serve these as a main course for vegans and vegetarians, or as a side dish along with your holiday roast.
-Coco Harris, Recipe Editor for Garlic Gold
- 2 cups water
- ½ cup farro (may substitute other whole grain)
- 4 medium-sized red onions (about 2 pounds)
- 3 tablespoons Garlic Gold® Oil (divided)
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 8 ounces Crimini mushrooms, halved and thinly sliced
- ½ cup chopped pecans
- ½ cup dried cranberries
- 2 tablespoons Garlic Gold® Nuggets
- 1 teaspoon fresh thyme leaves, chopped
- ¼ teaspoon ground black pepper
- In a small (1-quart) saucepan, bring the water and farro up to a boil over medium heat. Turn down to low and simmer, covered, for 30 minutes. Drain off excess water and set aside.
2. While the farro is cooking, prepare the onions for stuffing. Peel away the outer skin, then cut off the root ends and 1/2” off of the tops. Using a melon baller or teaspoon, scoop out the insides of the onions, leaving two layers intact. Don't worry if you make a hole in the bottom.
- Set aside the hollowed out onions, and coarsely chop the scooped out pieces.
- Heat two tablespoons of the Garlic Gold® Oil along with the butter in a large (12-inch) skillet over medium low heat. Add the onions and salt, and sauté for 30 minutes, stirring often to caramelize evenly.
- Add the sliced mushrooms and sauté for another 30 minutes, continuing to stir every few minutes.
- Turn off the heat and stir in the farro, pecans, cranberries, Garlic Gold® Nuggets, thyme, and pepper.
- Preheat the oven to 350F. Line a baking sheet with foil or parchment paper.
- Stuff each of the onions with a quarter of the filling, packing it in generously. Place the onions on the lined baking sheet, drizzle with the final tablespoon of Garlic Gold® Oil, and bake for 45 minutes, until onions are soft and fully cooked, and the stuffing has turned golden brown on top.
- 2 cups water
- ½ cup farro (may substitute other whole grain)
- 4 medium-sized red onions (about 2 pounds)
- 3 tablespoons Garlic Gold® Oil (divided)
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 8 ounces Crimini mushrooms, halved and thinly sliced
- ½ cup chopped pecans
- ½ cup dried cranberries
- 2 tablespoons Garlic Gold® Nuggets
- 1 teaspoon fresh thyme leaves, chopped
- ¼ teaspoon ground black pepper
Directions:
1. In a small (1-quart) saucepan, bring the water and farro up to a boil over medium heat. Turn down to low and simmer, covered, for 30 minutes. Drain off excess water and set aside.
2. While the farro is cooking, prepare the onions for stuffing. Peel away the outer skin, then cut off the root ends and 1/2” off of the tops. Using a melon baller or teaspoon, scoop out the insides of the onions, leaving two layers intact. Don’t worry if you make a hole in the bottom.
3. Set aside the hollowed out onions, and coarsely chop the scooped out pieces.
4. Heat two tablespoons of the Garlic Gold® Oil along with the butter in a large (12-inch) skillet over medium low heat. Add the onions and salt, and sauté for 30 minutes, stirring often to caramelize evenly.
5. Add the sliced mushrooms and sauté for another 30 minutes, continuing to stir every few minutes.
6. Turn off the heat and stir in the farro, pecans, cranberries, Garlic Gold® Nuggets, thyme, and pepper.
7. Preheat the oven to 350F. Line a baking sheet with foil or parchment paper.
8. Stuff each of the onions with a quarter of the filling, packing it in generously. Place the onions on the lined baking sheet, drizzle with the final tablespoon of Garlic Gold® Oil, and bake for 45 minutes, until onions are soft and fully cooked, and the stuffing has turned golden brown on top.
Serves 4.
