Stuffed Onions
This recipe doubles well. Make one batch for now, and one for the freezer. You can freeze the onions pre-stuffed, or freeze the stuffing and then thaw it and stuff your onions before baking. Both ways work! Just separate the layers of stuffed onions with parchment paper before freezing and you can take them straight from the freezer to a baking dish.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Ingredients
- 6 large onions hollowed, reserve 1 cup chopped onion for stuffing and save the rest for another use.
- 1 cup pearl barley
- 2 cups chicken broth
- 1 Tablespoon olive oil
- 3 cloves garlic minced
- 1 pound ground chicken
- 1 4 oz can mushrooms chopped
- 8 ounces reduced fat feta cheese crumbled
- 1/2 of a 10.75 oz can condensed tomato soup
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon sea salt
- `1/2 teaspoon black pepper
- 1/2 cup matchstick carrots
- 1/4 cup parsley flakes
Instructions
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Combine broth and barley and bring to a boil. Reduce heat to low and cook 45 minutes or until tender but still holding their shape. Drain any excess broth and set barley aside.
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Preheat the oven to 350 degrees F and spray your baking dish with non stick spray or olive oil mister.
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In a large skillet or wok, heat the olive oil over medium high heat. Brown the garlic and reserved onion until the onion is translucent. This takes about 3-5 minutes. Add chicken and brown thoroughly. Drain.
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Combine barley, chicken, mushrooms, feta, soup, chili powder, carrots, salt, pepper, and parsley flakes in a large mixing bowl.
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Arrange onions on baking dish and fill, mounding stuffing slightly above tops of the onions.
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Bake at 350 degrees for 30 minutes or until the tops are browned and they are sizzling.