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Nutrition Facts
Serving Size 1 (215g) Recipe makes 6 servings The following items or measurements are not included below: 6 tablespoons gouda cheese
Calories 234
Calories from Fat 143		(61%)
Amount Per Serving		%DV
	Total Fat 15.9g	24%
	Saturated Fat 7.9g	39%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 47mg		15%
Sodium 370mg		15%
Potassium 349mg		9%
Total Carbohydrate 15.6g		5%
	Dietary Fiber 2.2g	8%
	Sugars 6.7g
Protein 8.3g		16%
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Gevulde Uien

Recipe #184424 | 1¼ hours | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: echo echo
Sep 3, 2006

Dutch stuffed onions.

SERVES 6 (change servings and units)

Ingredients

6 large onions
4 tablespoons butter
1/2 lb ground lean pork
2 tablespoons tomato puree
1/8 teaspoon nutmeg (optional)
1/2 teaspoon salt
fresh ground pepper
6 tablespoons grated gouda cheese
1 cup beef broth or beef bouillon

Directions

1
Cut tops off the onions and scoop out the insides, leaving a 1/4-inch-thick shell.
2
Cook onion shells 5 minutes in boiling salted water; invert on a plate to drain.
3
Chop the insides of the onion finely and saute in 2 Tbs of the butter over very low heat 10 minutes.
4
Mix the sauteed onions with the pork through fresh ground pepper and use mixture to stuff the onions.
5
Top each onion with 1 Tbs grated cheese and dot with 1 tsp of butter.
6
Place onions in a shallow baking dish and add broth.
7
Bake at 400F 30 minutes, basting occasionally with the broth.

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Featured Reviews for This Recipe

From: twissis

On Jan 17, 2007

Tagging this recipe was not a random choice. DH & I have a friend (freq dinner guest & very picky eater) who happens to love onions, so I am always looking for recipes he might enjoy. This was a taste test tag in advance of a birthday dinner for him next mo & my bet is he will give it 2 thumbs up. The prep humbled me a bit, but I suspect mostly because I was inept. I destroyed the 1st onion trying to scoop out the onion pulp to create the shell & compromised by halving the onions & mounding the stuffing in the halves. This method eliminated the parboiling step out of necessity, so they were entirely oven-baked. I have to be careful topping dishes w/cheese in my convection oven, so I added it (a cheddar & mozzarella mix I subbed) w/10 min left of the cooking time. Despite my chgs, DH & I loved the very flavourful outcome. Pls see my rating system - a very worthy 4*. Thx for sharing this recipe w/us.

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