Baked Stuffed Onions
To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
spanish onions
peeled and cut in half horizontally. |
*
|
| 2 | ounces |
bread crumbs
|
|
| 1 | tablespoon |
Parmesan cheese
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | x |
olive oil, extra-virgin
as needed |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
spanish onions
peeled and cut in half horizontally. |
*
|
| 57.8 | ml/g |
bread crumbs
|
|
| 15 | ml |
Parmesan cheese
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | x |
olive oil, extra-virgin
as needed |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Brush each half of the onion with olive oil and bake in a 350℉ (180℃) onion until they start to soften. Remove the onion and scoop out a hole in the center. Do not penetrate all the way through. Leave a base for the stuffing. Also, do not scoop too wide a hole or the onion will lose its structure. Mix the breadcrumbs, cheese, parsley, salt and pepper. Chop the onion you scooped out and mix it with the bread crumbs. Moisten the mixture with enough olive oil to hold it together. Fill the onion halves and return them to the oven until the stuffing is brown, about 30 minutes. (Calorie counters: skip the cheese and use chicken broth instead of oil to moisten the breadcrumbs)
