Stuffed Onions Provencal

Onions are the workhorses of the kitchen and the foundation of so many billions of dishes across the globe that we forget how lovely and delicious they are all by themselves. A platter of these Provencal style stuffed onions would be spectacular with everything from a family dinner to a holiday feast.

This recipe takes humble sweet onions to a whole new level with a simple crispy herb stuffing.

➡ This elegant side dish is warm and cozy, with a classic Mediterranean vibe.

➡ Pre-roast and prep these stuffed onions ahead of time for an easy side dish for entertaining.

➡ Pair with roast chicken, steak, pork chops, lamb, and beef tenderloin. I love them with meatloaf!

which onions are best for stuffing?

Any type of onion can be stuffed, but I prefer to use sweet onions.

Sweet onions have a slightly more flattened shape which I think lends itself to stuffing, and a mild flesh that bakes up beautifully. I used Vidalia onions for these, but you can find generic sweet onions right next to the regular onions in most supermarkets. I look for onions that are similar in size, and have one flattish end so they will sit upright in the baking pan without rolling.

how to hollow out onions for stuffing

Because of their layered structure onions are really easy to hollow out with a spoon. Most of the pulp will go right back into the stuffing so there’s no waste.

1. With the flat side of the onion down, carefully slice off the stem end.
2. Peel off the layers of onion skin and discard.
3. Use a small spoon to carefully scoop out the inside of each onion, leaving a good layer of flesh around the perimeter, and making sure to leave the bottom intact.
4. Reserve the scooped out bits, you’ll use them in the recipe.

What goes into stuffed onions Provencal?

Stuffed vegetables can be as simple or as elaborate as you like, but here we’re going to super simple. I love the super easy laid back style of my Provençal Tomatoes and I’m looking to recreate that feel here. There aren’t a lot of exotic ingredients, just a simple aromatic bread crumb based stuffing.

• bread crumbs ~ there is a lot of leeway here, buy readymade or make your own!
• olive oil and butter
• alliums ~ garlic and shallot
• wine ~ white wine or a fortified wine like Sherry, or Marsala gives a little moisture and flavor to the stuffing. If you don’t do alcohol, use chicken stock.
• cheese ~ I use Parm, but any hard aged cheese will work.
• herbs ~ I use a dried blend of Herbes de Provence, and fresh thyme. Herbes de Provence is a French herb blend typically made with thyme, rosemary, oregano, savory, and sometimes lavender.

Sue’s tips for getting stuffed onions right

Choose similar sized onions so they will cook at the same rate. Smaller onions work best for this dish.

Take your time scooping out the onions. A nice thin edged spoon works well for this job. You want to scoop out enough flesh to leave a nice cavity for filling.

Make sure you roast your onions until they are truly tender. Check with the tip of a small sharp knife ~ it should slide into the fattest part of the onion easily.

The filling for these onions is inspired by the classic Provençal treatment which is light, crumbly, and almost gratin-like. For a moister American style stuffing you can add more butter and wine or stock. You can also use a traditional American stuffing for this recipe.

Ingredient variation suggestions

For a little variation, add finely chopped wild mushrooms, fennel, or celery. Minced olives would add a touch of brine to the stuffing. Bacon or crumbled sausage will make the filling richer and more substantial. Pine nuts would add a nice crunch.

Make them ahead!

These are easy to prep ahead for entertaining or the holidays ~ assemble them earlier in the day, then do the final bake when you’re ready. For Thanksgiving or Christmas, you can even fill the onions with your favorite traditional stuffing mixture.

What to serve with stuffed onions

Apart from holiday menus, these Provençal style stuffed onions work well with roast chicken, steak, or pork and lamb chops. They would be right at home with your favorite meatloaf, too.