Georgian recipe for onions stuffed with meat. Stuffed onions in the oven. How to cook stuffed onions, step by step recipe

Calories: Not specified
Cooking time: Not indicated

If you are looking for a new dish that will give you a bright taste sensation, and which is not difficult to prepare, you have come to the right place - we will prepare onions stuffed with chicken baked in the oven, the recipe with a photo of which is already waiting for you below. We choose a meat filling for the onions, a lean one - from chicken fillet, and also add a little cheese and spices. You can always experiment, for example, make the minced meat from mushrooms, vegetables, beef, or add a little rice to the meat. Baked onion boats with meat are literally soaked in the juices of the filling, the onion turns out very tender and tasty. And in addition we offer a simple sauce that just fits perfectly into our dish. Interested? Then let's start cooking immediately. I also advise you to pay attention to this one.

- chicken fillet – 160 gr.,
- onions – 4-5 pcs.,
- egg – 1 pc.,
- wheat flour – 1 tbsp.,
- kefir – 160 ml,
- tomato paste – 2 tbsp.,
- hard cheese – 60 gr.,
- sea salt – 1 tsp,
- paprika – ½ tsp,
- black pepper – ½ tsp,
- corn oil – 1 tsp,
- water – 150 ml.,
- hot pepper - to taste.

How to cook with photos step by step

Peel the onion, rinse under cool water, and dry. At the same time, turn on the oven to warm up, set the temperature to 200 degrees. Cut the prepared onions into two equal halves, as shown in the photo.

Now we need a teaspoon with a sharp nose, with its help we separate the onion halves into separate layers. We leave the bottom layers of the onion, that is, the largest ones, for the filling.

We chop the remaining onion randomly and place it in the bowl of a food processor - blender. Wash the chicken fillet, remove films and fatty layers, cut the meat as desired and place in a blender bowl.

Also add large shavings of hard cheese and one large chicken egg to the bowl.

At high speed of the blender, beat the contents of the bowl until completely homogeneous. You can also do all this with an immersion blender or meat grinder. To enhance the taste of our minced meat, add paprika, sea salt and black pepper. Mix all ingredients thoroughly.

Grease a heat-resistant dish with corn oil, then place the prepared onions in it, which we stuff tightly with minced meat. Our oven is already preheated, we send the preparations for ten minutes.

Meanwhile, take out a frying pan, pour kefir, tomato paste and water into it. Add chili and spices if desired.

Sift a spoonful of flour, mix vigorously and heat on the stove until thick.

Pour the prepared sauce over the stuffed onions and place in the oven for another 15 minutes.

Bon appetit!

The Russian statement that “there is heaven in a hut with the sweetheart” corresponds to the Spanish, which romantically shares a meal of bread and onions with the dear one. In Italian, the expression “eat bread and onions” loses all romanticism and complains about the scarcity of the diet, just like the Russian phrase “sit on bread and water.”

On bread and water, a darling with romance will not last long, unless by replacing the water with white.... Vodka does not fit into the romanticism of the situation, but dry white - yes! But you can’t eat decent wine with onions?!

Dry white can easily be served with baked stuffed onions. And bread is suitable for stuffing, i.e. breadcrumbs and minced inside of onion.

The sweetish vegetable notes that appear in the onion during cooking are in perfect harmony with the fresh taste of white wine. At least once I tried this combination, I was sold on the idea of stuffed onions.

When asked how to cook stuffed onions, I received an answer akin to a joke. In that joke, Zaporozhets got into a ditch and couldn’t get out. The sympathetic owner of a cool SUV, offering to the unfortunate owner of the Zaporozhets: “Do as I do!”, drove into a ditch, accelerated and drove out onto the road...

A simple “do as I do!” I ended up with a certain number of attempts to cook stuffed onions. Almost every time the onion turned out tasty, but... not very aesthetically pleasing. More often than not, the onion cups fell apart and the stuffing came out too much.

And the final finishing of the already stuffed onions with the addition of broth, and only in oil, etc. and so on.

Perhaps someone succeeded in this dish the first time, but I had to go all the way into the scientific derby of applied chemistry in cooking to find the right solution for this dish.

If someone finds it possible to give me much more correct solutions than mine described below, I will be very grateful, because dishes made from onions stuffed with vegetables, meat, cottage cheese, etc. deserves much more attention than is given to them in kitchens.

So, first of all, I found out that any onion is quite suitable for stuffing, but white is best. For experiments, I bought a regular golden onion, so my experience is based on that.

Stuffed onions\ Cipolla farcitta

Ingredients: several onions with a diameter of 7-8 cm, breadcrumbs, the white of one egg, a little vegetable broth (you can use a bouillon cube), salt, pepper.

Peel the bulbs from surface scales. Do not cut off the lower root lobe completely, but only clear the roots.

Boil the bulbs for a couple of minutes 5-7. A sign of readiness can be the obvious softness of the upper layers of the bulbs. You can, of course, boil it in boiling water, but no more than 5 minutes.

Cool the bulbs a little and use a sharp knife to cut off the cap about 2/3 of the height of the bulb.

Holding the onion in your left hand, begin to squeeze out the inner part of the onion, which should still remain quite hard, from the top two soft layers. When there is space between the outer part of the onion and its inner part, use a knife with a rounded tip to cut off the inner part so that a small stump remains. This method will ensure the integrity of the cup during further cooking.

Turn the prepared cups over to allow excess liquid to drain from them. You can even put them in the oven for a few minutes, which you need to turn on to warm up to 180 C.

Grind the inner part in any way, pour a small amount of broth into the frying pan and evaporate it over high heat. Vegetable broth will help bring the onions to softness more quickly and will further prevent excess acidity in the stomach, which puts many people off from onion dishes.

Bring the onion to softness with olive oil. It is not at all necessary for the onion to turn into cream: it is enough for the pungent onion smell to completely evaporate.

Mix the slightly cooled onion with breadcrumbs and egg white. The protein serves not so much to bind the minced meat, but to neutralize the acidity of the onion. Salt and pepper the minced meat well.

Fill the prepared onion cups with minced meat and place the caps on top. Line a suitable pan with baking paper and place the stuffed onions on it.

Place in a preheated oven for 25-30 minutes. If the onions start to burn on top. cover with aluminum foil.

Drizzle olive oil over the onions on a serving plate.

The stuffed onions prepared in this way did not settle or fall apart, as happened when I soaked them in liquid.

The dish turned out to be very contrasting: soft minced meat and still quite elastic walls of the cup.

Probably, most of my readers are more interested in the question about the pungent onion smell and the possible “heaviness” of the dish to digest.

If I say that there was no onion smell, it would not be true. The smell of onions remained, but it was light and pleasant.

All my experimental batches of stuffed onions were eaten, both for dinner and the next day at lunch, when they turned out to be incomparably more tasty. No one experienced any nightmares with the pangs of indigestion, which proves the sufficiency of cooking onions.

Long live stuffed onions! A dish that is unlikely to be prepared in a hut, but easy in an ordinary kitchen! Do as I do!))))

And finally, two little tips on how to get rid of the possible smell of onions.

You can wash your hands with a small amount of toothpaste, and you can chew the smell of onions from your mouth with a couple of cloves)))

I got my family hooked on this dish a long time ago. Stuffed onions, a dish as original as it is just as simple. Just imagine such a dish has already conquered the whole world! Even if you are an avid onion lover, I guarantee that you will devour this dish on both cheeks! Well, if you don't believe me, all you have to do is try.

Ingredients:

8 medium onions;
250 grams of minced meat;
bacon strips;
100 grams of mushrooms;
100 grams of cheese;
egg;
50 ml milk;
slice of loaf;
greens, salt and pepper to taste.

Stuffed onions. Step by step recipe

Peel and place in boiling salted water for 5-7 minutes.
Then remove the onions, cool and carefully remove the core, leaving the two top balls.
Finely chop the mushrooms and combine them with the minced meat. Add the loaf, previously soaked in milk, egg, salt and pepper. You can add a little chopped onion, which we removed (core).
Stuff the onions with the resulting minced meat, wrap each slice of bacon, and secure with a toothpick.
Place the onions on a baking sheet, add grated cheese.
Bake in the oven at 180-190°C for 25-30 minutes.

The aroma is excellent, and the taste will meet all your expectations, and even more. The taste will surprise you.

Today I suggest you prepare an unusual dish - stuffed onions baked with sauce in the oven. The onion is soaked in meat juices and melted lard and turns out very juicy, aromatic and not at all bitter. The composition of the filling can be changed according to your preferences. According to this principle, it can be filled with fried mushrooms with onions, rice with herbs and eggs, ham with hard cheese. Try it, it's very tasty.

Ingredients:

large white onion 4 pcs.

chilled chicken fillet 300 g

lard with meat streaks (smoked or salted) 100 g

chicken egg 1 pc.

yesterday's bread 2 slices

natural tomato paste 3 tbsp. l.

medium fat kefir 200 ml

purified water 100 ml

wheat flour 2-3 tbsp. l.

vegetable oil 2 tbsp. l.

table salt to taste

ground black pepper 0.5 tsp.

chicken seasoning mixture 0.5 tsp.

parsley a few twigs

Number of servings: 4 Cooking time: 60 minutes

Recipe

Step 1: Prepare the onions

First of all, peel four large onions. Let's wash it under running water. Bring 2 liters of water to a boil in a deep saucepan. Then put the peeled onion heads into boiling water. Cover the pan with a lid. Soak the onion in hot water for 15 minutes to make it soft and less bitter. There is no need to heat the water with onions.

Then carefully remove the onions from the pan of boiling water using a slotted spoon. Transfer it to a plate to let the onion cool slightly.

Step 2: Prepare the minced meat for the filling

Pour pieces of yesterday's bread (I used a loaf, but any white bread will do) with cool filtered water. Let the bread sit for a few minutes to soften. If the bread crusts are too stale, it is better to trim them off first.

Now it's the turn of the chicken fillet. Wash the chicken meat thoroughly under running water. It is better to use fresh chicken fillet for this recipe; it is much tastier and more aromatic than defrosted. Clean the meat from the films. Let's cut it into medium-sized pieces to make it easier to grind in a blender or using a regular meat grinder. Place the fillet pieces into a blender bowl. Add coarsely chopped parsley sprigs to it (we will leave one to decorate the finished stuffed onions). Salt and pepper the ingredients, season them with a mixture of chicken spices.

Squeeze out the soaked bread slices from the water and add them to the blender bowl.

Cut the remaining onion cores into pieces and add them to the rest of the ingredients for the minced meat. I didn't use all the onions, 3 cores will be enough as they are quite large. The rest of the onion can be finely chopped and frozen for other dishes.

Grind all products until smooth.

Step 3: Add a chicken egg to the minced meat

Transfer the resulting minced meat into a deep bowl. According to the recipe, beat one egg into it. It will help bind the minced meat and make the filling more juicy.

Mix the egg and minced meat thoroughly to form a homogeneous mass.

Step 4: Stuff the onions with filling

Grease a baking dish with purified sunflower oil so that the stuffed onions do not burn during baking. You can use a ceramic, porcelain or metal mold; fireproof glassware is also suitable. Place the onion halves in it.

Fill each half with prepared minced chicken fillet. The filling should be flush with the edges of the onion.

Step 5: Place pieces of lard on top

Now thinly cut the lard into pieces. Salted or smoked lard, as well as bacon or shreds, are suitable. Place pieces of lard on top of the minced meat. This will make the dish even more flavorful and juicy. You can skip this step if you wish.

Step 6: Bake the stuffed onions in the oven

Place the pan with the onions in the pre-heated oven. We will bake it for 15 minutes at 200 degrees.

Step 7: Prepare the tomato sauce

At this time, quickly prepare the sauce. To do this, mix tomato paste with purified warm water. In a deep frying pan, mix the resulting mixture with kefir (I have kefir with a fat content of 2.5 percent).

Gently mix the mixture and place it on low heat. Then add a few tablespoons of sifted wheat flour to it. The sauce should be moderately thick so that it can then be poured into a baking dish. Therefore, the amount of flour can be changed to achieve the required consistency. If the sauce is very thick, add a little more kefir or water.

Season the finished sauce with salt to taste and season with ground pepper, as required by the recipe.

Step 8: Add tomato sauce to onions