These herb, citrus infused onions are the perfect accompaniment to a Thanksgiving feast. Rather than contribute to the mass slaughter of 45 million turkeys every Thanksgiving, I like to serve these tasty delights with roasted garlic mashed potato, crispy rosemary roast potatoes, roasted parsnips, honey glazed carrots, minted petitis pois, buttered green beans, chestnut brussel sprouts and a shallot and red wine sauce.
4 Medium Sweet Onions
1 Stick Celery – Finely Chopped
3 Garlic Cloves – Crushed
2 tsps Parsley
2 tsp Sage
2 tsp Thyme
2 tsp Rosemary
1/2 Stick Butter
2 Cups Breadcrumbs – Gluten Free if preferred
Handful Chopped Walnuts or Chestnuts- Optional
1 Orange – Juice and Rind
1 Lemon – Finely Grated Rind
Freshly Ground Sea Salt and Black Pepper
Hollow out the onion with a melon baller.
In a food processor, make breadcrumbs with fresh gluten free bread. Add herbs and whiz a few more times.
In a skillet, melt butter and saute 1/2 the onion from the hollowed onions, and the garlic.
Add to the breadcrumbs.
Grate the rind of the orange and lemon and juice them. Add rind and juice to the breadcrumbs.
Mix well, season and stuff onions.
Cover and Bake at 350F for 1 hour.