| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 244 | 3.2g | 0.5g | 50g |
| sugars | fibre | protein | salt |
| 22g | 7g | 4g | 0.2g |
Just like some of my other favorite heartland dishes, there’s something immensely comforting about the Stuffed Bermuda Onions recipe. Born and bred in Nebraska, I have always been a staunch advocate of making the most of fresh, homegrown produce and this dish perfectly encapsulates that philosophy. It seems to reconcile simplicity with indulgence, health with heartiness, and creates a fusion that ignites a wave of nostalgia and homeliness with every bite.
A Symphony of Flavors
This Stuffed Bermuda Onions recipe is the epitome of a beautiful symphony of flavors and textures. Every bit is an experience – the sweetness of apples and pears, the subtle tang of dried apricots, the richness of the figs, and the hint of freshness from the parsley. I’ve often compared it to the classic Nebaskan corn casserole, given its melding of different flavor profiles, resulting in a cohesive, satisfying dish. Perfect for those Sunday family dinners, this dish recalls the big get-togethers and church potlucks of my upbringing.
Health Benefits
Additionally, this vegetable-based dish is brimming with health benefits. The apples, pears, and dried fruits bring a host of vitamins, fiber, and antioxidants to the table, while the olive oil provides healthy monounsaturated fats. The herbs used light up the palate while also reducing inflammation, and the onions themselves are a powerhouse of antioxidants and heart-friendly properties. Moreover, it is an excellent option for those watching their caloric intake, as it is flavorful, filling, and low in calories.
Though every dish holds a special place in my heart, the Stuffed Bermuda Onions has a unique charm. It takes me back to the golden Nebraskan fields, laden with fresh produce, ready to be shared with a community proud of its farm-to-table ethos. With a tang and sweetness reminiscent of an onion ring, or mingling harmoniously when served alongside a hearty beef stew, this enduring favorite continues to encapsulate the essence of what makes heartland cooking so remarkable.
What You’ll Need
- 6 large Bermuda onions
- 1 tablespoon olive oil
- 1 cup diced celery
- 1/2 cup finely chopped apples
- 1/2 cup finely chopped pears
- 1/2 cup finely chopped dried apricots
- 1/2 cup finely chopped dried figs
- 1/4 cup chopped fresh parsley
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Method
Step One
Start by preheating your oven to 350°F (175°C). Prepare a baking dish by lightly greasing it with a bit of olive oil or a non-stick cooking spray.
Step Two
On the stove top, bring a large pot of water to a boil. Peel the Bermuda onions and add them to the boiling water. Cook them for about 15 minutes until they become tender. Drain the onions and set aside to cool then cut off the tops of the onions and hollow them out, leaving a thick shell.
Step Three
In a skillet, heat the olive oil over medium heat. Add the diced celery, stirring occasionally and cooking until it is softened. This should take about 5 minutes.
Step Four
Add the finely chopped apples, pears, apricots, and figs to the skillet. Let this mixture cook for about 10 minutes until the fruits become tender. Remove the skillet from heat.
Step Five
Stir in the chopped fresh parsley, juice of one lemon, salt and ground black pepper into the skillet. Mix the stuffing thoroughly until all ingredients are well-combined.
Step Six
Fill each hollowed Bermuda onion with the stuffing mixture, ensuring that they are packed tightly. Place the stuffed onions in the prepared baking dish.
Step Seven
Bake in the preheated oven for 20-25 minutes. The onions should be heated through and slightly browned on top. Serve these stuffed Bermuda onions hot.
