Roasted Onion Dip

Roasted Onion Dip

PREHEAT OVEN TO 400*F
TOTAL TIME: 1 HOUR, 25 MINUTES
SERVINGS: 6

Recipe courtesy of Food Network

Recipe courtesy of Food Network

INGREDIENTS

  • 1 fresh red onion, roughly chopped
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • One 8-ounce package cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/4 cup finely grated Parmesan
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoon thinly sliced chives, plus a pinch for garnish

DIRECTIONS

  • Preheat the oven to 400*F.
  • Add the onions to a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss everything together. Transfer to the oven and roast for 35 minutes, or until the onions are tender and golden. Set aside to cool completely.
  • In a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, Parmesan, mayonnaise, Worcestershire, chives and the roasted onions. Beat until light and fluffy and well-combined. Scrape the mixture into a serving bowl using a rubber spatula. Sprinkle the remaining chives over the top and serve.
  • Enjoy!

Baked Stuffed Onion

Baked Stuffed Onion

PREHEAT OVEN TO 450*F
TOTAL TIME: 3 HOURS
SERVINGS: 8

Recipe courtesy of Martha Stewart

Recipe courtesy of Martha Stewart

INGREDIENTS

  • 1 head fresh garlic
  • 8 medium fresh yellow onions, unpeeled
  • 1 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 3 Yukon gold potatoes, about 1 pound
  • 10 ounces assorted fresh mushrooms, cleaned and sliced into 1/4-inch-thick strips
  • 1/4 cup dry white wine
  • Olive-oil cooking spray

DIRECTIONS

  • Heat oven to 450*F. Wrap garlic in aluminum foil, and cook until soft, about 45 minutes. Set aside until cool enough to handle. Cut off the top of garlic head, and squeeze flesh into a small bowl; set aside.
  • Cut off top quarter from each onion, and wrap each onion in aluminum foil. Cook onions until soft, about 1 1/2 hours.
  • Remove onions from oven, unwrap, and let cool 15 minutes. Peel, and discard skins. Working from the center of each onion, pull out all but two layers, leaving a shell. Place shells in a small baking dish. Measure 3 cups of onion flesh.
  • Place half of the onion flesh in the bowl of a food processor. Add basil, parsley, reserved garlic flesh, 1 teaspoon salt, and 1/8 teaspoon pepper. Puree, and set aside.
  • Bring a large saucepan of water to a boil. Peel potatoes, and cut into 2-inch cubes. Cook potatoes until fork tender, about 20 minutes; drain in a colander.
  • Pass potatoes through a ricer set over a largel bowl. Slowly whisk in pureed onion mixture. Set potato filling aside.
  • Coat a small saute pan with cooking spray, and set over medium heat. Add one variety of mushroom. Season with remaining 1 1/2 teaspoons salt and 1/8 teaspoon pepper; cover. Cook, stirring occasionally until tender and slightly golden. Transfer mushrooms to a bowl. repeat cooking process with remaining mushrooms. Roughly chop remaining onion flesh; stir into mushroom filling.
  • Stuff onion shells with alternating spoonfuls of potato and mushroom fillings. Spray with cooking spray. Add wine to baking dish.
  • Bake stuffed onions until they are soft and golden, about 30 minutes. Let onions cool slightly.
  • Serve warm and enjoy!