Pork & Parmesan Stuffed Onions
|Lean ground pork||1⁄2 Pound|
|Tomato puree||2 Tablespoon|
|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.
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