Country Onions



  • 4 large yellow onions (9 to 11 ounces each)
  • 2 tsp. olive oil
  • 1 lb. yellow summer squash, cut into julienne strips
  • 1/2 lb. mushrooms, sliced
  • 3 stalks celery, sliced
  • 1 red bell pepper, sliced
  • 3 large cloves garlic, thinly sliced
  • 2 medium tomatoes, cubed
  • 1/3 c. parsley, minced
  • 1/2 tsp. tarragon
  • 1 c. white wine*

Peel onions; cut flat slice off base of each onion so they will stand upright. Hollow them out, leaving 1/2-inch shells. Chop onion from centers. Place onion shells in large skillet, add 1-inch water, cover and bring to boil. Simmer gently for 25 minutes or until soft. Remove from skillet with slotted spoon and drain. Empty skillet; add oil and heat. Add chopped onion, squash, mushrooms, celery, red pepper and garlic; saut over medium heat until tender-crisp, about 6 to 8 minutes. Add tomatoes, parsley, tarragon and wine and cook 2 minutes longer. Nestle onion shells into pan and fill with vegetable mixture. Makes 4 servings.

*Chicken or vegetable broth may be substituted.

Additional Information

Submitted By: National Onion Association