I’m not joking when I say I danced when I created this recipe. It’s a blast of flavor and is quick to whip together. You also get to get your hands involved which can be fun sometimes. These red onion skins are sweet and salty and savory. They get beautifully caramelized and is just the perfect appetizer to a dinner or a perfect dish to bring to Thanksgiving!
This recipe has sun-dried tomatoes in it. I use the dry variety since I’m adding olive oil to the rest of the recipe. They’re typically right next to the oil packed sun-dried tomatoes. If you can’t get your hands on them though, the oil packed will work just fine. I’d recommend trying to drain as much oil out of them as possible to reduce the oil in this recipe!
I’m a big fan of the Better Than Bouillon Vegetable broth paste. Mainly for how easy it is to use and for the flavor it creates. I use about one heaping teaspoon with 1 1/2 cup of water for the specific recipe and it works like a charm.
When picking out the red onions make sure they all similar size so they cook at the same rate. If you get a very large onion and a very small one and boil them at the same time they won’t cook evenly and this can just be a pain because you have to boil a second time and yada yada yada. Just make sure you get three medium red onions :)
This rice is to die for. I’m not joking and its a treat because typically this recipe will leave you with some leftovers to indulge in. I call it “Thanksgiving Rice”. The sun-dried tomatoes add a tangy bite while the sage and thyme marry the garlic and pine nuts. All around 10/10. You’ll want to make this over and over again.
Festive Rice Stuffed Red Onions
Ingredients
- 3 medium red onions, outer skin removed and ends chopped off
- 1 cup jasmine rice, washed and rinsed
- 1 1/2 cup vegetable broth
- 1 bay leaf
- 1 tbsp nutritional yeast
- 1 tsp black pepper
- 2 tbsp olive oil, divided
- 1 tbsp plant based butter
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, chopped
- 4 tbsp dry sundried tomatoes (not oil packed), chopped
- 1 head of garlic, about 10-14 cloves, minced
- 4 tbsp pine nuts
- salt
Instructions
- Place a large pot over medium-high heat and fill with water. Bring to a boil. Place your red onions in the water and boil for 10 minutes. While your onions are boiling start your rice. Add the rice, vegetable broth, bay leaf, nutritional yeast, and black pepper to your rice cooker or pot, stir to combine and cook following the package instructions.
- Once the red onions are done boiling, remove from water and make a cut from the center out to the outer layer. This will allow you to remove each layer of the onion down to the core. Once all onion skins are removed, set aside. Get a large pan over medium heat and add 1 tbsp of the olive oil. Add the fresh thyme, fresh sage, sundried tomatoes, garlic, and pine nuts to the pan and saute until fragrant and the pine nuts are toasted. About 3 minutes.
- By this point your rice should be done. Remove the bay leaf and add the rice to the herb mixture and stir to combine. Add salt to your liking. I typically will add 1/2 tsp or so. Scoop the rice and herb mixture into a bowl and set aside. Now stuff your onion skins by using one or two spoonfuls of rice and place it in the end of the skin. Rolling it tightly, almost like you're wrapping a burrito. Place the stuffed onion seam side down on a plate and repeat with the rest.
- Get the pan you were cooking the herbs in, put it over medium heat and add the last tbsp of olive oil and the plant based butter. Place your stuffed onions seam side down on the pan and caramelize for about a minute or so on each side. Carefully flipping them until they are golden brown and blistered. Repeat until all are done and serve immediately!
Notes:
I will sometimes have leftovers of the rice and this is great for eating the next day in a bowl or by itself for a snack. But stuff the onions with the rice as much as you can!
My newest YouTube video explains briefly the method I use for making this recipe! Give it a look. Happy cooking!