Photo copyright © Michael Jensen, From Like Grandma Used to Make
- prep 20 min cook 35 min
- serves 4
- 4 medium-size yellow onions
- 1 tablespoon olive or vegetable oil
- 1 cup shredded carrot
- 3⁄4 cup toasted fresh bread crumbs (11⁄2 slices)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon minced parsley
- 1⁄2 teaspoon dried thyme leaves
- 1⁄8 teaspoon salt
- Dash black pepper
- 1 to 2 tablespoons water
How to make it 55 minutes
Preheat the oven to 350°F. Hollow out each onion (tip, right); reserve the onion pulp. In a large saucepan, bring 1⁄2 inch of water to a boil over high heat. Add the onion shells and cook for 5 minutes. Drain, inverting the onions on paper towels. Chop the reserved onion pulp; measure 1⁄2 cup.
In the same saucepan, heat the oil over moderate heat. Add the 1⁄2 cup onion pulp and the carrot and cook for 5 minutes or until vegetables are tender. Remove from heat. Stir in the bread crumbs, Parmesan cheese, parsley, thyme, salt, and pepper. Drizzle with enough of the water to moisten, tossing lightly.
Spoon the bread crumb mixture into the onion shells. Place in an 8″ x 8″ x 2″ baking dish. Bake, covered loosely with foil, for 20 to 25 minutes or until the onions are tender and the bread crumb mixture is heated through.
Prepare as for Over-Stuffed Onions, substituting 2 small sweet, red, yellow, and/or green peppers, halved lengthwise, for the onions, and chopped sweet pepper for the onion pulp.
Nutritional Information(per serving)
- Calories: 126
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 3mg
- Sodium: 191mg
- Carbs: 18g
- Protein: 4g
- Fiber: 2g