Baked Stuffed Onions

Onions are commonly used in the kitchen, but mostly as an addition to dishes. However, when we stuff and bake them in the oven, we create a completely new dish that can be served as a main course along with a side.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 pieces Onion, raw

  • 2 spoons Oil, vegetable oil, canola

  • 2 pod Garlic, fresh

  • 200 g Meat, pork, smoked bacon

  • 400 g Meat, pork, ground

  • 0.5 teaspoons Spices, thyme, dried

  • 0.25 teaspoons Spices, mayonnaise, dried

  • 0.25 teaspoons Spices, oregano, dried

  • 340 ml Soup base, chicken, cube

  • 80 g Breadcrumbs, dried

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, white

Steps

  1. Preheat the oven to 220 degrees Celsius. Peel the onions (remove only the dry outer layer) and cut off enough of the root end so that they can stand upright. Then cut off the tops to create lids and use a knife to carve out a cavity approximately 4 x 4 cm in size (you can also scoop out the center with a small spoon). Finely chop the scooped-out onion centers.

  2. Place the hollowed onions in a smaller deep baking dish and pour about 200 ml of water into it. Cover the dish tightly with aluminum foil and place it in the preheated oven for about 25 minutes to soften the onions.

  3. Peel and finely chop the garlic. Cut the bacon into small pieces. Heat a little oil in a pan and sauté the chopped onion until translucent. Add the bacon and ground meat, and cook while stirring until the meat is nicely browned. Add the chopped garlic and herbs, and sauté for another minute or until the garlic becomes fragrant. Then pour in 240 ml of broth and simmer over moderate heat until the liquid comes to a boil. Season with pepper and salt to taste. Once the liquid boils, mix in the breadcrumbs.

  4. Remove the baking dish with the onions from the oven and reduce the temperature to 175 degrees Celsius. Pour out the water from the dish and transfer the onions to a work surface. Fill them to the top with the prepared stuffing and place them back in the baking dish. If there is any stuffing left, spread it around the dish. Cover the onions with the reserved lids and pour 100 ml of broth into the dish. Place the dish in the preheated oven for about 25 minutes to bake the onions until golden.

Nutrition Information (Per 100g)

  • Calories: 177.22 kcal
  • Fat: 12.33 g
    • Saturated Fat: 3.55 g
  • Carbohydrates: 8.72 g
    • Sugars: 2.43 g
  • Protein: 6.54 g
  • Fiber: 0.69 g