Charred Onion Petals (Whole30) (Low Carb) (Vegan)

Your next culinary adventure: Charred Onion Petals!
Stuffed Charred Onion Petals

Onions are just as wonderful to stuff for an entree as bell peppers. Maybe even better. For so many reasons.

Onions turn soft and sweet when cooked slowly. And this technique is genius because it adds just a little char to your dish.

I saw this technique in Bon Appetit Magazine in January and knew I had to try it. I have been a longtime fan of stuffed peppers, and so when I saw this my first thought was – GENIUS.  I mean – why should bell peppers have all the fun? I tried this trick twice and found that the onion petals cook perfectly just on the stovetop – no need for cooking in the oven. All you do is heat a large, heavy bottomed skillet (I used cast iron) to high heat. The, add the oil and the onion halves cut side down and immediately turn the heat to low. Then, if you cover and cook for about 15 to 20 minutes on your stovetop, they have the perfect texture. You could use the oven if you like after charring them at high heat on the stovetop.

You can fill these beautiful petals with any filling you would use to stuff a bell pepper or tomato. Don’t get me wrong, I love the 70’s classic stuffed bell peppers. You can also fill them with sandwich fillings – think of it! Bread-free sandwiches! These are fabulous to stuff with tuna salad or a fiesta quinoa salad ( in the photos!) and pick them up and eat them just like an open face sandwich!

There are lots of recipes out there for using the whole onion to stuff. I like the approach of just using the individual onion petals, because the onion doesn’t completely take over the dish – just provides an edible bowl – and add some onion flavor.

Charred Onion Petals

Charred Onion Petals

3 large sweet onions (such as Vidalia or Walla Walla)
2 tablespoons high smoke point oil (I used coconut oil)
Kosher salt

Cut onions in half from pole to pole, through root ends. Remove outer paper skins.

Heat a large heavy-bottomed skillet (cast iron works well) to high heat. Yes, it needs to be screaming hot. Add oil. Oil should start to smoke immediately. Add onion halves, cut sides down, filling the skillet. Reduce heat to low. Cover and let cook for 15 to 20 minutes, until edges of onions are black and onions are cooked through but are not mushy.

Let cool to warm. Separate onions into individual petals.

Stuffed Charred Onion Petals

Stuffed Charred Onion Petals (Whole30) (Low Carb) (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 3 large sweet onions (such as Vidalia or Walla Walla)
  • 2 tablespoons high smoke point oil (I used coconut oil)
  • Kosher salt
Instructions
  1. Cut onions in half from pole to pole, through root ends. Remove outer paper skins.
  2. Heat a large heavy-bottomed skillet (cast iron works well) to high heat. Yes, it needs to be screaming hot. Add oil. Oil should start to smoke immediately. Add onion halves, cut sides down, filling the skillet. Reduce heat to low. Cover and let cook for 15 to 20 minutes, until edges of onions are black and onions are cooked through but are not mushy.
  3. Let cool to warm. Separate onions into individual petals.

Other bloggers stuff onions:

Roasted Onions with Quinoa Curry, Healthy Green Kitchen
Provencal Stuffed Onions, The View from Great Island
Sausage Stuffed Red Onions, Handle the Heat
Stuffed Onions, Give Recipe
Persian Stuffed Onions, Not Derby Pie

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