Onions in the New Year Recipe picture

Cooking Up a Hooley in the Kitchen: New for the New Year

This year for Christmas I received several new cookbooks. Now most people today get most of their new recipes online. I still love cookbooks and was thrilled with the ones I received. My wonderful Mother-in-Law, Karen gave a great one full of Irish recipes.

For the most part, I thought that I knew about and had eaten a good number of Irish dishes; there aren’t too many I haven’t tried. However, I came across one in this cookbook that I never heard of, Baked Stuffed Onions.

To say I was intrigued was an understatement. I loved the idea of how to cook these onions and that the filling could be so adaptable. So here is what I put together when I tried my version of this recipe.

Onions in the New Year Recipe picture
Onions in the New Year Recipe

Baked Stuffed Onions
Ingredients      Makes 4 servings.

4 large White, Yellow, or Spanish Onions (whichever you prefer)

3 Tablespoons Olive oil

2 large Garlic Cloves – crushed

2 cups Uncooked Dry Stuffing Cubes (you can substitute any bread or even use croutons)

1 8 oz. jar Sundried Tomatoes in Oil - chopped

4 oz. Fresh Spinach Leaves

2 Tablespoons each – chopped Thyme, Oregano, and Basil (you can use fresh or dried)

½ cup Slivered Almonds or Pine Nuts

½ Bell Pepper – any color - chopped

½ cup Chicken or Vegetable Broth/Stock

½ cup Swiss Cheese finely shredded

½ cup Grated Parmesan Cheese

Salt and Pepper to taste


Peel the onions, leaving one side with the top intact for now. Scoop out the centers. Saving the shell. Chop the removed onions and place in a heavy skillet with 2 Tablespoons Olive Oil and sauté over medium heat until soft.

Add in the garlic, stuffing cubes, herbs, tomatoes, peppers, spinach, and nuts. Cook until soft and heated through.

Add in the broth/stock and bring to a light boil for about 15 minutes, until most of the liquid is absorbed.

Cut the top off the onion and place in a baking dish, flattening the bottom so the will stand up.

Mix in the Swiss cheese to the filling and stuff each onion.

Place the tops on each, and drizzle with the remaining olive oil, salt, and pepper. Cover with foil and bake in a 350 * oven for approximately 30 minutes until the onions are soft.

Remove the foil and the tops and sprinkle with Parmesan Cheese and serve warm.

These make a great side dish or even an appetizer.

The filling ingredients can be customized to pretty much anything you like.

Most vegetables would work well. You can change the spices to things like cloves and mint or ginger and allspice. Raisins can be substituted for nuts. Any type of small, hearty grain like lentils or barley can replace the stuffing cubes. 

Check out more Hooley in the Kitchen recipes and other stories HERE!

Picture of Katie Gagne

Katie Gagne

*Katie is an English teacher at Trinity High School by day and in her “spare” time runs her own at-home baking business, Sassy’s Sweets and Oh So Much More, specializing in gourmet cakes, cookies, cupcakes, and pastries. She can be reached at [email protected] or (440) 773-4459


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