Italian Stuffed Onions Recipe

Name: Italian Stuffed Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium onions or 4 large onions, peeled; olive oil flavored cooking spray; 1 -2 tablespoon butter, preferably unsalted; 2 garlic cloves, finely minced (I generally mince onions and garlic in my mini processor as it's so much easier than chopping); 1 large potato, coarsely grated; sea salt, to taste; fresh ground pepper, to taste; 1/2 teaspoon thyme or 1/2 teaspoon thyme, to taste; mixed Italian herbs, to taste (optional, your choice, I add a blend of rosemary and sage which I really like); 1 teaspoon lemon juice (optional ( don't add lemon juice if you don't like citrus flavours!); 1 -2 cup baby spinach leaves, chopped (it's okay to include the stems); 125 g freshly grated parmesan cheese; 3 large eggs, lightly whipped; 2 tablespoons grated fresh parsley

Servings: persons

4 medium onions or 4 large onions, peeled
olive oil flavored cooking spray
1 -2 tablespoon butter, preferably unsalted
2 garlic cloves, finely minced (I generally mince onions and garlic in my mini processor as it's so much easier than chopping)
1 large potato, coarsely grated
sea salt, to taste
fresh ground pepper, to taste
1/2 teaspoon thyme or 1/2 teaspoon thyme, to taste
mixed Italian herbs, to taste (optional, your choice, I add a blend of rosemary and sage which I really like)
1 teaspoon lemon juice (optional ( don't add lemon juice if you don't like citrus flavours!)
1 -2 cup baby spinach leaves, chopped (it's okay to include the stems)
125 g freshly grated parmesan cheese
3 large eggs, lightly whipped
2 tablespoons grated fresh parsley

1
Preheat oven to 200u00b0C/400u00b0F/6 gas mark.
2
Cook the onions in plenty of rapidly simmering water for about 15 minutes; drain well, cut in half and scoop out about two-thirds of the centre; chop up the inner section of the onions (or mince them in a mini processor) and place the outer rings on a lightly oiled oven tray.
3
Melt the butter in a heavy-bottomed, preferably non-stick, pan; add the onion and garlic and briefly saute them until they are tender; add the grated potato and cook briefly until the potato has softened and started to crisp; sprinkle with salt, ground pepper and thyme, to taste; and add optional, additional herbs (if using).
4
Add the lemon juice (if using), chopped baby spinach leaves and grated Parmesan and mix well to cool a little.
5
Then add the eggs and mix until the contents of the pan are well-combined, being careful not to scramble the eggs; check the seasoning and adjust if necessary.
6
Spoon the mixture into the onion rings, sprinkle with a little extra grated Parmesan and cook in the oven for about 15 minutes or until the tops are golden.
7
Serve with a sprinkling of parsley on top, as an accompaniment to your favourite grilled or roasted meat dish or BBQd meat.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 medium onions or 4 large onions, peeled, olive oil flavored cooking spray, 1 -2 tablespoon butter, preferably unsalted, 2 garlic cloves, finely minced (I generally mince onions and garlic in my mini processor as it's so much easier than chopping), and more.

Yes, Italian Stuffed Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Stuffed Onions

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