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Cheesy Garlic Bread Stuffed Onions

Cheesy Garlic Bread Stuffed Onions

Course Side Dish
Cuisine American
Keyword Bread Stuffed Onions, Cheesy Garlic Bread, Garlic Bread Stuffing, Stuffed Onions
Prep Time 1 hour
Cook Time 30 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 6 large onions
  • salt
  • 1 medium-sized Italian bread or fresh baguette
  • 1/2 cup thinly sliced garlic cloves
  • 1/4 cup unsalted butter.
  • Kosher salt and freshly ground pepper
  • 2 cups shredded mozzarella cheese divided
  • 1/3 cup chopped fresh parsley plus more for garnish
  • Olive oil for greasing the dish and brushing the onions.

Instructions

Prepare the onions:

  1. Peel the onions and boil them in salted water for 10 minutes.* Drain, reserving 2 cups of the liquid.
  2. Pat the onions dry.
  3. When the onions are cool enough to handle, cut the tops off each. Set the lids aside.
  4. Use a sharp paring knife to scoop out the insides of each onion. You should have no
more than 2 onion layers remaining.
  5. Chop the scooped-out onion flesh into small pieces. Set aside.

Make the Cheesy Garlic Bread Filling:

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Cut the bread into small cubes. Scatter on the baking sheet and bake for 10-15 minutes until toasted golden.
  3. Heat the butter in a skillet. Add the onion pieces and sauté until golden.
  4. Stir in the garlic. Sauté until the garlic releases its aroma.
  5. Add the bread cubes. Toss to coat.
  6. Pour 1 cup of the reserved liquid over the top.
  7. Cook, stirring for a few minutes until the bread softens.
  8. Season with salt and pepper.
  9. Mix in 1+1/2 cups of the grated mozzarella.
  10. When the cheese melts, Stir in the chopped parsley.
  11. Remove from heat.

Assemble & Bake:

  1. Preheat the oven to 350 degrees F.
  2. Coat a large casserole dish with olive oil.
  3. Fill the onion shells with the cheesy garlic bread mixture and place them in the oiled casserole dish.
  4. Top with some shredded mozzarella.
  5. Cover each onion with the reserved previous cut lids and brush with olive oil.
  6. Arrange the extra stuffing around the onions.
  7. Sprinkle the rest of the cheese over the top.
  8. Pour the rest of the liquid over the top.
  9. Bake for 30 minutes or until the onions start to brown.
  10. Remove from the oven.
  11. Garnish with extra chopped parsley and serve.

Recipe Notes

*TIP: Save the onion water for soup stock.