Fresh Approach Cooking

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For my last recipe in 2006 I offer you stuffed onions.

Why stuffed onions?

Well, for quite a few reasons, but mostly this...I just learned that the ancient Egyptians worshipped the onion, believing that it's spherical shape and concentric rings symbolized eternal life.

Now, not to be cheeky, but I'm guessing very few of my readers are Egyptian. Let alone ancient ones, still focusing their time on root vegetable symbolism and all.

But still, it's a perfectly lovely metaphor and a simple and elegant way to end the year. With the wish for eternal happiness.

May you all find foods that bring you joy, friends that bring you happiness and the happiness in yourself to know that life itself is the ultimate joy.

Many, many happy returns to each and every one of you. Thank you so much for being a part of my culinary journey.

xoxox,
Rachael

This recipe mellows the taste of the onion to a melting sweetness. The stuffing is a good launching point, and once you master it, can be adjusted in all sorts of ways.

Now be a good peach, try this, and enjoy.


6 medium-small yellow onions
1 cup ricotta cheese
2 tablespoons grated parmesan cheese
1 large egg
1/4 cup sundried tomatoes, the kind in oil) drained and minced
1 tablespoon minced fresh herbs (I used thyme and oregano)
Salt and black pepper to taste
1 small anchovy filet (optional)

Preheat your oven to 350F

Slice the pointy top 1/8th of one onion off. Turn over and thinly pare off the root end, just so it will stand up nicely. You really want this cut to be slight, or the onion will fall apart with the root end removed. Repeat this with all of your onions.

Using a melon baller or a small spoon, scoop out the inner-most rings of the whole onions. You want to leave at least two layers of onion still in tact.

You can keep the scooped out onion for another use or dice it and add it to the cheese, your choice.

In a medium bowl, combine the rest of the ingredients. Stir together and let rest for 5 minutes or up to one day.

Scoop the cheese mixture into the hollowed out onions, just even with the tops. It will puff a bit so do not over stuff.

Place the onions side by side, snugly, into an oven proof dish that allows them to stand upright. Pour a 1/4 inch of chicken stock or water into the bottom of the dish. Cover the dish with foil and bake for 1 hour. Carefully remove the foil and bake for another 20 minutes, or until the tops are just browned. The water will have evaporated at this point.

Let cool slightly and serve. Goes well with any roast meats or as a vegetarian entree.

Makes six onions.

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This recipe is low-carb, vegetarian and gluten free.

I would like to dedicate this post to my most amazing friend (JD) The Queen of the Valley, her kind and wonderful paramour the (JM) Edit King and to her sweet angel puppy Rufus. Rufus came to us a few years ago from Beagles and Buddies and had been a bright and shining light in our worlds ever since. (Despite the fact they claimed he was four when he was in fact, closer to ten) We all love him so.

Due to a recent diagnosis of bone cancer, this sweet pup will not be with us much longer. It is a fact that sincerly breaks my heart. He is the best of dogs. Mr. Rufus is a KFC aficionado, (since it is always smuggled in to him whenever he found himself in hospital) a huge fan of Noah’s Bagels (a treat Auntie Rachael never fails to procure) and a friend to all. We will miss him. Heart and soul.

And now for our regularly scheduled facts: The Joy of Cooking lists 64 tomato recipes

Many archaeologists, botanists and food historians believe onions originated in central Asia. Other research suggests that onions were first grown in Iran and West Pakistan. - Onions.org

Labels: Entree, Low-Carb, Vegetarian