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Onions Stuffed With Garlic & Chestnuts

Onions Stuffed With Garlic & Chestnuts recipe image
These stuffed Spanish onions offer a comforting and elegant twist on a classic side dish. The sweet, mild flavor of the onions balances beautifully with the rich, smoky bacon and earthy chestnuts. A whole head of fresh garlic adds aromatic depth without overpowering the palate. Baked in apple cider, the onions become tender and infused with a subtle sweetness. This dish is perfect for holiday dinners, autumn gatherings, or as a sophisticated vegetarian-friendly option (if bacon is omitted). It&# 226;€™s simple to prepare yet impressive enough for special occasions.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 244.5
Description
These stuffed Spanish onions offer a comforting and elegant twist on a classic side dish. The sweet, mild flavor of the onions balances beautifully with the rich, smoky bacon and earthy chestnuts. A whole head of fresh garlic adds aromatic depth without overpowering the palate. Baked in apple cider, the onions become tender and infused with a subtle sweetness. This dish is perfect for holiday dinners, autumn gatherings, or as a sophisticated vegetarian-friendly option (if bacon is omitted). It&# 226;€™s simple to prepare yet impressive enough for special occasions.
Ingredients
  • 4 lg Spanish onions
  • 3 Slices Bacon, chopped
  • 1 tablespoon Butter
  • 1 Whole Head fresh garlic,
  • 1 cn Water chestnuts, peeled and chopped (8 oz.)
  • 1/4 c Bread crumbs
  • 1/2 ts Salt
  • 1/4 ts Black pepper
  • 1 c Apple cider
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    Place unpeeled onions in a pot of boiling water and cook for 5 minutes.
  3. 3
    Remove onions from water, let cool until manageable, then cut off the tops and peel the outer layers.
  4. 4
    Carefully scoop out the inner layers of the onions, leaving a shell about 1/2 inch thick. Chop the scooped-out onion flesh and set aside.
  5. 5
    In a frying pan, cook chopped bacon over medium heat until crisp. Drain excess fat, leaving about 1 tablespoon in the pan.
  6. 6
    Add butter to the pan. Sauté the reserved chopped onion, minced garlic cloves (peeled from the head), and bacon bits until lightly browned, about 5 minutes.
  7. 7
    Stir in chopped water chestnuts and bread crumbs. Cook for another 3 minutes until slightly toasted.
  8. 8
    Season the mixture with salt and pepper.
  9. 9
    Stuff each onion shell generously with the bacon and chestnut mixture.
  10. 10
    Place stuffed onions in a baking dish or casserole. Pour apple cider evenly around the onions.
  11. 11
    Bake for 45 to 50 minutes, or until onions are tender and filling is heated through.
  12. 12
    Serve warm, spooning some of the pan juices over the top if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 244.5kcal
% Daily Value *
Total Fat 12.8g20%
Saturated Fat 5.1g26%
Cholesterol 18.4mg7%
Sodium 420.8mg18%
Total Carbohydrate 22.0g8%
Dietary Fiber 2.5g10%
Sugars 4.7g
Protein 11.9g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, omit the bacon and use vegetable broth instead of apple cider if preferred, though the cider adds a nice sweetness.

Ensure the onion shells are sturdy enough to hold the filling; if they tear, patch with a bit of extra filling.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

You can substitute canned chestnuts with fresh roasted chestnuts for a deeper flavor.

Keywords: stuffed onions, spanish onions, garlic, chestnuts, bacon, appetizer, side dish, roasted vegetables, apple cider, holiday recipe, comfort food, savory, hearty, autumn, vegetarian option, easy dinner, roasted garlic, onion rings, filling, casserole, seasonal
Read it online: https://www.chefs-mate.com/recipe/onions-stuffed-with-garlic-chestnuts/