You are here

Baked Stuffed Onions

Western.Chefs's picture
  Onion 6 Medium
  Salt To Taste
  Butter 3 Tablespoon
  Chopped parsley 2 Tablespoon
  Marjoram 1⁄2 Teaspoon, crumbled
  Soft bread crumbs 1 Cup (16 tbs)
  Diced pimiento 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Grated parmesan cheese 2 Tablespoon

Cut tops off onions; peel.
Remove centers, leaving a shell 1/2 to 3/4 inch thick.
Sprinkle insides of onions with salt.
Chop half the onion removed from centers; saute in 2 tablespoons butter or margarine.
Add parsley, marjoram, bread crumbs, pimiento, 1/2 teaspoon salt, and cheese.
Spoon into onion shells.
Brush with remaining butter or margarine.
Place in 1 1/2-quart casserole; cover. 400° for 45 to 50 minutes or until tender.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1086 Calories from Fat 423

% Daily Value*

Total Fat 48 g74.2%

Saturated Fat 29.2 g146%

Trans Fat 0 g

Cholesterol 123.2 mg41.1%

Sodium 2229.5 mg92.9%

Total Carbohydrates 143 g47.8%

Dietary Fiber 24.2 g96.8%

Sugars 55.4 g

Protein 30 g60.5%

Vitamin A 80.2% Vitamin C 221.1%

Calcium 78.8% Iron 47.2%

*Based on a 2000 Calorie diet

Baked Stuffed Onions Recipe