Stuffed Onions

stuffed onions

Stuffed Onions

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Servings: 2
Calories: 1007


  • 2 large Spanish onions 1 1/2 lb
  • 2 1/2 pints water
  • salt and freshly milled white pepper
  • 4 oz long grain rice
  • 1 tablespoon butter
  • 8 floz hot meat stock
  • 3 medium tomatoes
  • 4 oz lean boiled ham
  • 1 tablespoon oil
  • 1 tablespoon chopped parsley
  • 2 generous pinches of paprika
  • 4 oz Cheddar cheese grated
  • 3 tablespoons milk
  • 1/4 pint soured cream
  • 1 tablespoon mixed fresh chopped herbs


  • Cut off the onion tops almost one-third of the way down, then remove the centre from each onion.
  • Bring the water and a little salt to the boil in a large saucepan, add the onion outsides and boil them for 20 minutes.
  • Wash and drain the rice, pat dry and cook for a few minutes in the butter. Add the stock and simmer for 20 minutes.
  • Chop the onion lids and in-sides. Peel the tomatoes and cut them into strips. Dice the ham.
  • Heat the oil in a frying pan, add and fry the chopped onion until transparent. Add the ham, tomato and rice and season with the parsley, salt, pepper and paprika.
  • Stuff the onions with the mixture and arrange them in a buttered ovenproof dish. Stir the cheese with the milk and soured cream. Season the sauce with paprika and herbs and pour it over the onions.
  • Bake in a hot oven (220°C, 425°F, gas 7) for 15 minutes.
Calories: 1007 kcal
Carbohydrates: 91 g
Protein: 40 g
Fat: 55g
Saturated Fat: 27 g
Trans Fat: 1 g
Cholesterol: 143 mg
Sodium: 1424 mg
Potassium: 1601 mg
Fiber: 10 g
Sugar: 23 g
Vitamin A: 3429 IU
Vitamin C: 55 mg
Calcium: 688 mg
Iron: 6 mg
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