Provencal Style Stuffed Onions
User Reviews
4
Provencal Style Stuffed Onions
Description
This recipe involves preparing whole onions by slicing off their tops and scooping out the centers, leaving a sturdy shell that holds its shape through baking. The onions are seasoned and briefly baked to soften their texture.
The stuffing is made by finely chopping the reserved onion centers and sautéing them with garlic, shallot, and a splash of white wine to develop flavor. This mixture is combined with herbes de Provence, seasoned breadcrumbs, Parmesan cheese, and fresh thyme to create a flavorful filling.
The onions are filled with this stuffing and baked until the filling is set and the tops become golden. The result balances the natural sweetness and tenderness of baked onions with an herbaceous, savory, and slightly crisp topping. These stuffed onions can be served as an elegant side dish or a light entrée.
Ingredients
- 2 onions or any other variety, sweet or regular, Vidalia
- 2-3 Tbsp olive oil divided
- 2 Tbsp butter divided
- salt fresh cracked
- black pepper fresh cracked
- 2 cloves garlic minced
- 1 shallot large, minced
- white wine or Sherry, or Marsala
- 1 tsp herbes de provence
- 1/2 cup seasoned bread crumbs
- 1/4 cup Parmesan Cheese grated
- 2 Tbsp thyme fresh leaves
Instructions
- Preheat oven to 375F Oil a gratin or baking dish.
- With the flattest side of the onion down, slice off the top. Use a spoon to carefully scoop out the inside of each onion, leaving a good layer of flesh around the perimeter, being sure to leave the bottom intact. Reserve the scooped out bits.
- Rub each onion, inside and out, with a little olive oil, and season well with salt and pepper.
- Set your onions in the baking dish and cover loosely with foil. Bake for 25-30 minutes.
- Meanwhile, measure out 1/2 cup of the reserved onion flesh and finely chop it. Heat 1 tablespoon olive oil and 1 tablespoon butter in a saute pan and saute the garlic, shallot, and chopped onion for about 7-8 minutes, until softened. Add a splash of white wine to the pan and cook until absorbed.
- Take off the heat and add the herbes de Provence, bread crumbs, Parmesan, and thyme. Add salt and pepper to taste. Mix well.
- Fill the onions with the stuffing. Press lightly to fit the stuffing tightly in the onion cavity and then mound it up a bit on top. Dot with butter.
- Pour white wine into the baking dish to a depth of just 1/4 inch. Cover loosely with foil and bake for another 30 minutes, or until the onion is completely tender. The exact time is going to depend on the size and shape of your onions. Check with a small sharp knife, it should slide in without resistance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 13g | 26% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 722mg | 30% |
| Potassium | 583mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 30mg | 33% |
| Calcium | 311mg | 31% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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