Chicken Stuffed Sweet Onions
  • Servings: 4
  • 4 sweet onions (such as VeriSweet or Vidalia)
  • 2 cups cooked and diced chicken
  • 1/2 cup coarsely grated Monterey Jack cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup fine dry bread crumbs
  • 1/4 cup milk
  • 1 egg, beaten
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon dried tarragon, crumbled
  • 1/4 teaspoon dried oregano, crumbled
  1. When preparing onions for stuffing, remove and chop 1/2 cup of inner portion before cooking.
  2. To prepare onions for stuffing, Peel onions and cut 1/2-inch slice off the top.
  3. Slice a smaller section from the root end, just enough so the onion will stand upright without tipping over.
  4. Cook the onion in a large pot of boiling water until just barely tender, about 15 minutes; drain.
  5. Scoop out the centers, leaving a 1/2-inch shell.
  6. (Alternately, if you want to retain some uncooked onion, scoop out the center portion before boiling, then boil for only 5 to 7 minutes. - Onion shells also can be prepared and left raw until stuffed, or cooked in the microwave oven.)
  7. Preheat the oven to 350 degrees.
  8. In a large bowl, combine all the remaining ingredients, including the reserved chopped onion, and mix well.
  9. Fill the prepared onion shells with the chicken mixture and arrange in a deep casserole.
  10. Bake, covered, for 15 minutes.
  11. Remove the cover and bake for 15 minutes longer, until the filling is very hot with a golden crust.
  12. Serve as a simple entree with a tossed green salad.