Baked Onions With Rice, Apple, And Nut Stuffing

Recipe Ingredients

6 teaspoons	30ml	Red onions - (abt 8 to 10 oz ea) (large)
1 1/2 teaspoons	7.5ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Unsalted butter
2 teaspoons	10ml	Minced garlic
1 cup	146g / 5.1oz	Diced apples
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 packet		Wild rice - (6 oz) - cooked according to package directions
1/2 cup	118ml	Lightly toasted walnuts
2 teaspoons	10ml	Chopped fresh sage
2		Tablepoons chopped fresh parsley
1/2 cup	118ml	Grated Dry Jack or white cheddar
1/2 cup	118ml	Chicken stock - (to 1) = (or vegetable stock)

Recipe Instructions

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set aside. Peel the onions. Trim the stem ends so they will stand upright and remove the top 1/2 inch. Rub oil on each onion and season lightly with salt and pepper. Place in a baking dish, and bake, root-ends down, until golden brown and just tender, about 45 minutes to 1 hour (depending upon the size). Remove from the oven and let rest until cool enough to handle.

When cool enough to handle, push out the centers, leaving a shell. Return one piece of the removed onion to each to form a bottom and chop the remaining onion centers to measure 1 cup. In a large skillet, melt the butter over medium-high heat. Add the 1 cup of chopped onion and cook, stirring, for 2 minutes. Add the garlic, apples, salt, and pepper, and cook, stirring, for 2 minutes. Remove from the heat and add the cooked rice, walnuts, sage, and parsley, and stir well. Add 1/4 cup of the cheese and stir well.

Stuff the onions with the rice mixture and place in a baking dish. Sprinkle the remaining 1/4 cup cheese over the tops of the onions, and add stock to come 1/2 inch up the sides of the onions. Bake until tender and bubbly, about 20 to 30 minutes, basting occasionally. Serve immediately.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-SP26) - from the TV FOOD - NETWORK"

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