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Pork & Parmesan Stuffed Onions

Flavor.of.Europe's picture
  Onions 6 Large
  Lean ground pork 1⁄2 Pound
  Tomato puree 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Grated gouda cheese/Grated parmesan cheese 3 Tablespoon
  Butter 1 1⁄2 Tablespoon
  Beef broth 1 Cup (16 tbs)

Cut the tops off the onions and scoop out as much of the insides as possible, leaving a shell about 1/4 inch thick.
Cook the onions in boiling salted water for 5 minutes and turn upside down to drain.
Chop the insides of the onion very finely and saute in the 2 tablespoons butter over very low heat for 15 minutes.
Combine the onions with the pork, tomato puree, salt and pepper.
Stuff the onions with this mixture, top with grated cheese and dot with butter.
Place the onions in a shallow buttered oven proof dish and add the broth.
Bake the onions in a 400° oven for 30 minutes, basting occasionally with the broth.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1623 Calories from Fat 596

% Daily Value*

Total Fat 67 g103.2%

Saturated Fat 34.2 g170.8%

Trans Fat 0 g

Cholesterol 247.1 mg82.4%

Sodium 2353.4 mg98.1%

Total Carbohydrates 179 g59.8%

Dietary Fiber 32.7 g130.7%

Sugars 81.9 g

Protein 81 g161.4%

Vitamin A 20.2% Vitamin C 236.5%

Calcium 77.6% Iron 29.3%

*Based on a 2000 Calorie diet

Pork & Parmesan Stuffed Onions Recipe