Stuffed Onions (Cipolle Farcite)
Ingredients
- 10 onions each weighing about 4 1/2 oz
- 3 1/2 oz grated Parmesan cheese
- 3 1/2 oz butter
- little brandy
Instructions
- Cook 10 x 4 1/2 oz onions in boiling salted water for 30 minutes.
- Remove the centres from the onions, chop and combine with 3 1/2 oz grated Parmesan cheese and 2 oz butter.
- Fill the hollowed-out centres with the mixture, sprinkle with 2 oz butter and a little brandy and gratinate until golden.
- Serve in a vegetable dish, garnished with sprigs of parsley.
Calories: 165 kcal
Carbohydrates: 12 g
Protein: 5 g
Fat: 11g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 228 mg
Potassium: 201 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 336 IU
Vitamin C: 9 mg
Calcium: 142 mg
Iron: 1 mg