Stuffed Onions

About Stuffed Onions

Ingredients

• Whole onion, peeled and boiled 6 to 8
• Button mushroom, chopped 1
• Medium red capsicum, finely chopped ½
• Medium green capsicum, finely chopped ½
• Yellow capsicum, finely chopped ½
• Butter 1 tbsp
• Garlic, finely chopped 2 to 4 cloves
• Medium onion, finely chopped 1
• Salt to taste
• Black pepper powder ¼ tsp
• Fresh cream 2 tbsps
• Processed cheese, grated ½ cup
• White sauce
• Butter 1 tbsp
• Refined flour 1 tbsp
• Milk ½ cup
• Salt ¼ tsp
• Nutmeg powder ¼ tsp

How to Make Stuffed Onions (Stepwise Photos)

Method

1. Preheat the oven to 180º C.
2. Scoop out boiled onions to make a cavity and keep on a plate. Finely chop the scooped out portion and keep in a bowl.
3. To make white sauce, heat butter in a non-stick pan, add refined flour and saute on low heat for 2 minutes taking care that the flour does not get coloured. Add milk and cook, whisk continuously, to avoid lumps. Cook till the sauce thickens. Add salt and nutmeg powder and mix.
4. To make the filling, heat butter in another non-tick pan, add garlic, onion, red capsicum, green capsicum and yellow capsicum and toss well.
5. Add salt and black pepper powder and mix. Add the white sauce, and mix well. Add cream and 1 tbsp processed cheese and mix well. Take the pan off the heat and let it cool slightly.
6. Place the hollowed onions on a baking tray and stuff them with the filling. Top with the remaining grated processed cheese. Place the dish in the preheated oven and bake till the cheese melts and becomes golden.
7. Bring the dish out of the oven, arrange the onions on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps