Stuffed Onions Recipe
Summary
Difficulty LevelBetter BuyHealth IndexAverage
Ingredients
| Onions | 6 Medium, peeled | |
| 1 tablespoon low-sodium corn oil margarine, melted | ||
| 3 tablespoons low-sodium corn oil margarine | ||
| Celery | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Ground sage | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Pepper | 1/8 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
| 1 cup fine, dry low-sodium bread crumbs | ||
| 1/4 cup chopped unsalted walnuts | ||
| 1/4 cup low-sodium low-fat cheese, cubed | ||
Directions
1. Preheat oven to 350°F.
2. Cut a thin slice of onion from each end.
3. Pierce each onion from top through center several times with a fork. Place upright, side-by-side (should fit snugly) in a saucepan and cover with water. Cover and simmer 30 minutes or until onions are tender but not soft. Drain.
4. When onions are cool, scoop out centers and set aside.
5. Brush cooked onions with 1 tablespoon melted margarine.
6. Saute celery, green pepper, and chopped onion centers in remaining margarine until celery is tender. Stir in sage, garlic, pepper, parsley, and bread crumbs.
7. Remove from heat and add nuts and cheese.
8. Spoon mixture into onion cups and bake for 20 minutes.
2. Cut a thin slice of onion from each end.
3. Pierce each onion from top through center several times with a fork. Place upright, side-by-side (should fit snugly) in a saucepan and cover with water. Cover and simmer 30 minutes or until onions are tender but not soft. Drain.
4. When onions are cool, scoop out centers and set aside.
5. Brush cooked onions with 1 tablespoon melted margarine.
6. Saute celery, green pepper, and chopped onion centers in remaining margarine until celery is tender. Stir in sage, garlic, pepper, parsley, and bread crumbs.
7. Remove from heat and add nuts and cheese.
8. Spoon mixture into onion cups and bake for 20 minutes.
Chef
