If you like stuffing, you will probably really like stuffed onions. The principle is fairly simple, but the variations are about as infinite as your imagination (or your larder).
Basically, you whip up a batch of GF stuffing according to your favorite recipe (you can also use leftover risotto or plain rice, if you have it). If you want, you can also mix in plain ground meat or sausage meat, or bind with an egg if available. Once you have your stuffing mix ready, but not baked, you take an onion or two (depending on their size), peel them, and slice them from top to root rather than through the middle. This will allow you to peel off the layers so that they form little cups. You have to be a bit careful with this, so that you don’t crack the onion too much when you’re peeling it off, but a bit won’t hurt anything. Depending on how hungry everyone is, how big your onion is, and how much stuffing mixture you have, plan on two or three onion cups per person.
Spoon the stuffing mix into your onion cups and place in a baking dish with just a splash of water or stock. Alternately, you can bake the onions nestled in any vegetables that you want to roast too. Bake in a medium-hot oven until the stuffing is cooked through and the top is brown and crispy, which takes about forty minutes to an hour, depending on whether you have egg and meat in the mixture. I’ve found that covering the dish with tin foil helps speed up the process, but leave it uncovered for a good fifteen minutes at the end so that the tops get crispy.
We’ve eaten this as is with roasted vegetables and potatoes, but you could also serve this as a side if you wanted to serve meat as well. This dish has gone over quite well, which surprised me, given that it is essentially a leftover dish. It might be because we don’t have any picky eaters in our house, but I think it just because it’s all the good bits of a roast dinner, without having to actually roast meat.