Low Fat Stuffed Onions recipe
information
160 Calories per serving
ingredients
4 x 8 oz (240 g) Spanish onions
1 oz (30 g) walnuts or pecans, finely chopped
1 oz (30 g) fresh wholemeal breadcrumbs
2 oz (60 g) strong-flavoured hard cheese, grated
salt and pepper
1 teaspoon vegetable oil
1 oz (30 g) walnuts or pecans, finely chopped
1 oz (30 g) fresh wholemeal breadcrumbs
2 oz (60 g) strong-flavoured hard cheese, grated
salt and pepper
1 teaspoon vegetable oil
method
1. Peel the onions and cut a very thin slice from the root end.
2. Plunge in boiling water and boil for about 30 minutes until just cooked.
3. Remove the onions from the water, allow to drain and cool a little.
4. Using a small sharp knife and teaspoon, cut a thin slice from the top of each onion and remove a proportion of the inside, leaving sufficient flesh to maintain the shape.
5. Chop the scooped out onion and mix with the nuts, breadcrumbs and cheese. Season with salt and pepper.
6. Spoon the stuffing back into each onion, pressing it down gently. pile any remaining stuffing on top.
7. Lay a piece of foil on a baking sheet and brush with some of the oil.
8. Place the onions on top and brush with the remaining oil.
9. Bake at Gas Mark 5, 190°C, 375°F for 25 - 30 minutes.
2. Plunge in boiling water and boil for about 30 minutes until just cooked.
3. Remove the onions from the water, allow to drain and cool a little.
4. Using a small sharp knife and teaspoon, cut a thin slice from the top of each onion and remove a proportion of the inside, leaving sufficient flesh to maintain the shape.
5. Chop the scooped out onion and mix with the nuts, breadcrumbs and cheese. Season with salt and pepper.
6. Spoon the stuffing back into each onion, pressing it down gently. pile any remaining stuffing on top.
7. Lay a piece of foil on a baking sheet and brush with some of the oil.
8. Place the onions on top and brush with the remaining oil.
9. Bake at Gas Mark 5, 190°C, 375°F for 25 - 30 minutes.
serving amount
serves 4
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more information
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