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Baked Stuffed Onions

Natural.Foodie's picture
Ingredients
  Spanish onions 4 Medium
  Cooked brown rice 125 Milliliter (1/2 Cup)
  Cooked lentils 125 Milliliter (1/2 Cup)
  Chopped celery 60 Milliliter (1/4 Cup)
  Gravy 125 Milliliter (1/2 Cup)
  Minced fresh parsley 15 Milliliter (1 Tablespoon)
  Walnuts 15 Milliliter, chopped (1 Tablespoon)
  Tarragon 5 Milliliter (1 Teaspoon)
  Coriander 1⁄2 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 350°F (175°C).
2) Cut the tops of all the onions.
3) Scoop out maximum fleshy part from inside the onions, leaving 2 to 3 onion layers and the skin.
4) Cut off a thin slice from the onion’s bottom (root end), taking care that the cavity is not cut and so that, the onion can be placed upright.
5) Chop the fleshy onion centers.

MAKING
6) Bake the onions with their skins for 25 to 30 minutes.
7) In a medium sized bowl, mix the chopped onion with the remaining ingredients.
8) Use this ingredient mixture to stuff the shells of the onions.
9) Bake the onions in the oven for 25 to 30 minutes or until they become tender.

SERVING
10) Serve as starter dish.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Onion
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
4

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