Italian Stuffed Onions
photo by Sharon123
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
8 Italian Stuffed Onions
- Serves:
- 6-8
ingredients
- 4 medium onions or 4 large onions, peeled
- olive oil flavored cooking spray
- 14.79-29.58 ml 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
- 2.46 ml thyme or 2.46 ml thyme, to taste
- mixed Italian herbs, to taste (optional, your choice, I add a blend of rosemary and sage which I really like)
- 4.92 ml lemon juice (optional ( don't add lemon juice if you don't like citrus flavours!)
- 236.59-473.18 ml baby spinach leaves, chopped (it's okay to include the stems)
- 125 g freshly grated parmesan cheese
- 3 large eggs, lightly whipped
- 29.58 ml grated fresh parsley
directions
- Preheat oven to 200°C/400°F/6 gas mark.
- 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.
- Melt the butter in a heavy-bottomed, preferably non-stick, pan; add the onion and garlic and briefly sauté 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).
- Add the lemon juice (if using), chopped baby spinach leaves and grated Parmesan and mix well to cool a little.
- 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.
- 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.
- Serve with a sprinkling of parsley on top, as an accompaniment to your favourite grilled or roasted meat dish or BBQd meat.
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!