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Nutrition Facts
Serving Size 1 (340g) Recipe makes 4 servings
Calories 191
Calories from Fat 38		(20%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 159mg		6%
Potassium 434mg		12%
Total Carbohydrate 34.2g		11%
	Dietary Fiber 4.5g	18%
	Sugars 11.2g
Protein 6.0g		12%
detailed view... how is this calculated?

Stuffing Stuffed Onions

Recipe #350110 | 1¼ hours | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: NELady
Jan 16, 2009

Oven-Roasted Etc. - Meals For Life, From the Kitchens of Healthy Choice Foods, c. 1996. This recipe provides a quick stuffing recipe, but I usually just use left-over stuffing (either homemade or Stovetop) since I never know what to do with leftover stuffing. If using leftover stuffing, just eliminate the "making the stuffing" part of this recipe. Also, I have used chicken broth to replace the chicken bouillon granules and both are good. Cooking time includes resting time.

SERVES 4 , 4 stuffed onions (change servings and units)

Ingredients

4 (8-9 ounce) white onions, peeled (8-9 oz )
1 cup hot water
1 teaspoon instant chicken bouillon granules

STUFFING

2 cups dry bread cubes
1 egg, beaten
1/4 cup finely chopped celery
1/4 cup finely chopped red pepper
2 tablespoons snipped fresh parsley
2 tablespoons sesame seeds, toasted
2 teaspoons lemon juice
1/2 teaspoon dried marjoram
1/4 teaspoon pepper

Directions

1
Heat oven to 375*F. Cut off tops of onions. Using serrated knife, score center of each onion.
2
Scoop out center, using grapefruit spoon, leaving 1/4-inch-thick shell. (Onion centers may be chopped and frozen for later use). Place shells in 8-inch square baking dish. Set aside.
3
Combine stuffing ingredients in medium mixing bowl. Spoon stuffing evenly into shells. Pour bouillon over onions. Spray foil with nonstick vegetable cooking spray. Cover dish with foil (sprayed-side down). Bake for 25-30 minutes, or until onions are tender-crisp. Remove foil. Bake for additional 5-7 minutes, or until tops are light golden brown. Re-cover with foil. Let stand for 10 minutes before serving.

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Featured Reviews for This Recipe

From: 2Bleu (Bird&Buddha)

On Jan 18, 2009

Made as directed using seasoned bread crumbs for added flavor. I think we packed the onions a bit too tight with the stuffing as it did not say, but would recommend a light packing for the stuffing. We felt this recipe should really call for a Vidalia or other sweet onion for optimal flavor. Overall, we liked this recipe.