Description
Stuffed Onions Provencal is a savory and aromatic baked dish featuring tender Vidalia onions filled with a flavorful mixture of sautéed garlic, shallots, herbs, Parmesan, and seasoned bread crumbs. Enhanced with white wine and fresh thyme, these baked stuffed onions make an elegant side or vegetarian main course that showcases the essence of Provençal cuisine.
Ingredients
Onions and Seasoning
- 4 Vidalia onions (or any other variety, sweet or regular)
- Salt and fresh cracked black pepper, to taste
- 6 Tbsp olive oil, divided
- 4 Tbsp butter, divided
Stuffing
- 4 cloves garlic, minced
- 2 large shallots, minced
- 1 cup reserved onion flesh (from scooped out onions), finely chopped
- White wine, Sherry, or Marsala (for sauté and baking)
- 2 tsp herbes de Provence
- 1 cup seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 4 Tbsp fresh thyme leaves
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly oil a gratin or baking dish that comfortably fits the onions.
- Scoop Onions: Place each onion with its flattest side down. Slice off the tops and use a spoon to carefully hollow out the inside of each, leaving a thick layer of onion flesh around the edges and keeping the bottom intact. Reserve the scooped-out onion flesh.
- Season Onions: Rub each onion both inside and out with a little olive oil. Season well with salt and fresh cracked black pepper for added flavor.
- Partially Bake Onions: Set the prepared onions upright in the baking dish. Cover loosely with foil and bake in the preheated oven for 25-30 minutes to begin softening.
- Prepare Stuffing: While onions bake, measure 1 cup of the reserved onion flesh and finely chop it. Heat 2 tablespoons olive oil and 2 tablespoons butter in a sauté pan. Add the minced garlic, shallots, and chopped onion flesh, and sauté for 7-8 minutes until softened and fragrant. Splash in white wine and cook until the liquid is absorbed.
- Combine Stuffing Ingredients: Remove the pan from heat. Stir in herbes de Provence, seasoned bread crumbs, grated Parmesan cheese, fresh thyme leaves, and season with salt and pepper to taste. Mix thoroughly to incorporate all ingredients.
- Fill Onions: Stuff each partially baked onion cavity tightly with the prepared mixture, pressing gently to fill well. Mound a little extra stuffing on top of each and dot with butter for richness.
- Final Bake: Pour enough white wine into the baking dish to a depth of about 1/4 inch to keep onions moist during baking. Cover loosely with foil and bake for an additional 30 minutes or until onions are completely tender when tested with a knife.
Notes
- Choose Vidalia or other sweet onions for the best balance of sweetness and texture.
- Using seasoned bread crumbs adds extra flavor; if unavailable, season plain bread crumbs with salt, pepper, and herbs.
- Adjust baking time according to onion size; larger onions may require slightly longer baking.
- White wine can be substituted with Sherry or Marsala for varied flavor profiles.
- This dish can be prepared ahead to the stuffing stage and baked just before serving.
