Yield: 6 servings
Rarely starring as the main ingredient in a side dish, onions in this recipe are stuffed with breadcrumbs and baked with a flavorful chipotle butter. This dish can be prepared ahead and finished in under 20 minutes. It’s a nice, unusual complement to your holiday meal.
1 stick unsalted butter (softened)
1 chipotle chile, finely chopped
1 t. salt
6 medium-size onions
1/3 c. panko breadcrumbs
Salt and freshly ground black pepper, to taste
- Preheat the oven to 350°F.
- Combine the butter, chipotle and 1 t. salt.
- Trim the root end of the onions to create a flat surface. (Don’t over-trim or your onions will fall apart.) Cut ¼” off the top of each onion. Peel away the outer skin.
- Using a melon baller, scoop out the center of each onion 1” to 1½” deep. Season the onions inside and out with salt and pepper.
- Divide the butter mixture evenly among the 6 onions and fill each cavity.
- Place the onions in an 11” x 7” casserole dish. Wrap the dish with aluminum foil. Place in the center of the oven and bake for 1½ hours.
- Remove from the oven and unwrap. Reset the oven to 425°F.
- In a small bowl, mix the panko crumbs and just enough of the butter from the bottom of the casserole dish to moisten the crumbs. Fill the onion cavities with the crumb mixture.
- Place the uncovered dish back into the oven and roast for 15 minutes or until the crumbs have browned.
Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president, Laureate International Universities Center of Excellence in Culinary Arts and the Kendall College School of Culinary Arts.