Rachael Ray Hamburger and Onion Stuffed Bread
This is a recipe we found in a Rachael Ray cookbook many, many years ago. Hamburger and Onion Stuffed Bread is one of our favorite Rachael Ray dinners. So simple, yet the taste is amazing! I’m going to post the original recipe, but we’ve made some changes to suit our different tastes. This makes four servings, and we make each one a little different. On one, we’ll use the mustard, one will use mayo and two will use olive oil instead of mustard or mayo. I actually love the taste of all the different ways we make it, but hubby doesn’t like mustard so that’s why we tried the other ways.
- 1 baguette or french bread loaf
- 1 Pound Ground Beef
- 2 medium onions, chopped
- Swiss Cheese, 4 slices
- 1 TBSP Olive Oil
- 1 TBSP Worcestershire sauce
- Dijon or spicy brown mustard
- Salt and Pepper, to taste
- Chopped parsley or chives for garnish
- Preheat the oven to 200* F
- Crisp the bread in the low oven, split lengthwise, then cut in half again to make 4 bread boats and hollow out the bread. Switch the broiler on.
- Heat a nonstick skillet over medium-high heat. Add the extra-virgin olive oil. Add the meat, season liberally with salt and pepper, and brown and crumble it, 3 minutes. add the onions and cook for 10 minutes more, stirring frequently. Add the Worcestershire and remove from the heat.
- Spread a little Dijon or spicy brown mustard across the bottoms of the breads. Fill with the meat and onions and top the filled breads with the cheese. Melt the cheese under the broiler and garnish with the chives or parsley.
We add this to our menu plan once a month, as an alternative to the basic burger. This is definitely a recipe you’ll want to try and don’t be afraid to change it up a little to suit your tastes.
Find this and other recipes on RachaelRay.com.