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Stuffed Onions I

Onions stuffed with tomato, feta, breadcrumbs, and herbs, baked in stock and wine.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Stuffed Onions I

Oven180°C (gas mark 4)
Time45–50 minutes

Ingredients

Directions

Prepare

  1. Heat the oven to 180°C (gas mark 4).

  2. Butter a small ovenproof dish.

  3. Put the vegetable stock and white wine in a medium saucepan and bring to a boil.

Cook the onion layers

  1. Trim 5 mm off the tops and bottoms of the onions, cut them in half lengthwise, and remove the brown papery skin.

  2. Gently scoop out most of the onion insides, retaining only the two or three outermost layers.

  3. Separate the outer layers from each other and place a few at a time in the simmering stock.

  4. Cook the onion layers for three to four minutes, until just tender, then drain and let cool slightly (reserve the stock for another use).

Stuff and bake

  1. Grate the tomatoes with a coarse cheese grater, discarding the skins.

  2. In a large bowl, combine the grated tomato pulp with breadcrumbs, feta, parsley, olive oil, garlic, spring onions, salt, and pepper.

  3. Fill each onion layer generously with the stuffing, then pull the sides together to form a fat cigar shape.

  4. Lay the stuffed onions seam-side down in the buttered dish and pour about 75 ml of the reserved stock over them, just enough to cover the bottom.

  5. Bake for 45–50 minutes, or until the onions are soft and lightly coloured and the stuffing is bubbling.

  6. If the onions dry completely before the end of cooking, add more stock.

  7. Drizzle with a little olive oil and serve warm.

Nutrition, whole recipe (rough)

891Calories
23 gProtein
36 gFat
114 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Feta Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onions
Form the edible shell that softens and turns sweet as it bakes.
Fresh white breadcrumbs
Absorb tomato moisture and give the stuffing a soft, binding body.
Feta
Adds salty, tangy richness that melts into the stuffing as it bakes.
Tomatoes
Supply moisture and acidity that keep the stuffing juicy.
Olive oil
Carries fat through the stuffing, adding richness and helping it brown.
Parsley
Adds fresh, herbaceous aroma that balances the rich feta.

The step that matters

Cook the onion layers only until just tender. Over-cooked layers turn mushy and tear when rolled, while under-cooked layers stay firm and bitter; a brief simmer softens the cell walls enough to fold without breaking.

Swap the clove

How well each one fits the dish's main ingredients (butter, white wine, onion, tomato, parsley, olive, garlic):

  1. Thymefits better
  2. Capersfits better
  3. Basilfits better
  4. Clovethe original

Fit is the average pairing score against butter, white wine, onion, tomato, parsley, olive, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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