Chef Folse's Stuffed Onions

Prep Time: 2 Hours

Yields: 6 Servings


Onions are native to Asia and the Middle East and have been cultivated for over five thousand years. Onions were highly regarded by the Egyptians. Not only did they use them as currency to pay the workers who built the pyramids, they also placed them in the tombs of kings, such as Tutankhamen, so that they could carry these gifts bestowed with spiritual significance with them to the afterlife. Today China, India, the United States, Russia and Spain are among the leading producers of onions.


6 medium onions, peeled

2 tbsps unsalted butter

2 tbsps vegetable oil

½ cup diced red bell peppers

1 cup diced mushrooms

1 tbsp minced garlic

½ cup diced ham

2 tbsps chopped dill

¼ cup heavy whipping cream

2 tbsps bread crumbs

salt and black pepper to taste

granulated garlic to taste

2 cups chicken stock


Arrange a rack in center of oven and preheat oven to 350°F. Carefully trim bottom root of onions so that they stand upright, but do not fall apart. Slice ¼ inch off tops of onions. Using a melon baller, hollow out onions, reserving onion centers and leaving a firm shell of several layers. Chop onion centers and set aside. In a large skillet over medium-high heat, melt butter in oil. Add chopped onions, bell peppers, mushrooms and minced garlic then cook 5–7 minutes or until wilted, stirring occasionally. Stir in ham and dill and cook 2–3 minutes. Remove from heat and stir in cream and bread crumbs then season to taste using salt, pepper and granulated garlic. Fill each onion shell with an equal portion of stuffing then place in a large baking dish, stuffing side up. Pour approximately 1 inch stock into baking dish. Bake 1½–2 hours or until onions are fork-tender, basting with chicken stock every 15–20 minutes. Remove from oven and let rest 5 minutes before serving.