Stuffed Onions
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
white onion
|
|
| 1 | x |
bread crumbs
|
*
|
| 4 | ounces |
swiss cheese
grated |
|
| 1 | x |
light cream (half&half)
|
*
|
| 1 | x |
parsley leaves
fresh |
*
|
| 1 | cup |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
white onion
|
|
| 1 | x |
bread crumbs
|
*
|
| 115.6 | ml/g |
swiss cheese
grated |
|
| 1 | x |
light cream (half&half)
|
*
|
| 1 | x |
parsley leaves
fresh |
*
|
| 237 | ml |
rice
cooked |
|
Directions
Hollow out onions (a melon-baller works well -- leave at least 2 to 3 "layers of rings" so onions can support filling) then blanch the "shells" until they are softened, about 9 to 10 minutes.
Sauté the onion pieces removed (from about 2 onions) in a little butter.
Mix this with enough breadcrumbs to bond the mixture together and then add enough cream to keep the mixture moist.
Add cooked rice, and salt and pepper to taste.
Stuff onion-rice mixture back into onion shells.
Garnish with more grated swiss and thyme.
Bake under moderate heat just to reheat and melt cheese topping.
