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Provencale Onions

Gadget.Cook's picture
  Onions 4 Medium
  White bread slice 4 , crusts removed
  Garlic 1 Clove (5 gm), crushed
  Salt To Taste
  Freshly ground black pepper To Taste
  Cheese 2 Ounce, grated (50g)
  Egg 1 , beaten
  Butter 1 Ounce (25g)
  Chopped parsley 1 Tablespoon (to garnish)
  Spicy tomato sauce 1 Tablespoon

Peel and cook the onions in boiling salted water for 15-20 minutes, without overcooking.
Drain and cool.
Make breadcrumbs, using the double-bladed chopping knife.
Add the garlic, seasoning and half the cheese and mix well.
Scoop out the centres of the onions, chop finely and mix with the breadcrumb mixture.
Moisten with the beaten egg.
Stuff the onions and place in a greased ovenproof dish.
Top with butter and the remaining cheese.
Cook in a moderate oven (180C, 350 F, gas 4) for 20-30 minutes.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1073 Calories from Fat 436

% Daily Value*

Total Fat 49 g74.7%

Saturated Fat 28.5 g142.3%

Trans Fat 0 g

Cholesterol 332 mg110.7%

Sodium 1349.7 mg56.2%

Total Carbohydrates 125 g41.7%

Dietary Fiber 16.6 g66.6%

Sugars 35.8 g

Protein 36 g72.3%

Vitamin A 56.1% Vitamin C 137.8%

Calcium 66.6% Iron 24.1%

*Based on a 2000 Calorie diet

Provencale Onions Recipe