Stuffed Onions

Stuffed Onions is a Catering Favorite on Martha’s Vineyard. I will stuff onions from Morning Glory Farm with Sweet Potato Mash, Summer Ratatouille,  or Corn Souffle!(depending on what is in the fields of course!

This is one of those easy to make with left-overs dishes that can be perfect as a main dish and side salad or as a side to fish! Consider roasting the onions a day or two before as they are so quick and easy to stuff and reheat with just about anything- rice, mashed potatoes, really anything!


6 medium yellow onions peeled and cut in half (about 2 pounds

6 tablespoons chopped fresh parsley

6 tablespoons olive oil

1-1/2 cups sliced fresh mushrooms

1 pepper diced

3 stalks celery diced

3 small carrots diced

1 cup cooked wild rice

Leaves from 4 springs of thyme

(optional- left overs) mashed potatoes, rice, sweet potatoes

1 teaspoon salt

1 teaspoon each pepper and raz el hanout

1/2 cup vegetable stock

Consider: One clove garlic minced and zest of one lemon – optional


In a large pot with cover, place onions with 1” water and cook for about 8 minutes until the onions are just soft. Remove from pot and allow to cool. Slice off bottom and top just enough for the onion to “sit” flat. Remove the center, leaving a ½ inch “shell”. Chop the centers and tops and bottoms and set aside. In a skillet, heat olive oil and add mushrooms, carrots, celery and onions and sauté until the vegetables are soft. Mix in wild rice and thyme.

(Here is where you can add your left overs) Add spices and “stuff” the vegetables into the onions. Place the onions in a shallow baking dish. Pour vegetable stock around onions and bake in oven at 350 for 45 minutes. Drizzle with arugula pesto sauce (LINK)  or sprinkle with fresh chopped parsley, lemon zest and chopped garlic.

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