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🍽️ Oven Onions with Bulgur Filling

434 kcal · 30 min · 4 servings

Ingredients

• 1000 g vegetable onions (4 vegetable onions)
• coarse sea salt
• 80 g dried tomatoes
• 2 tbsp olive oil
• 150 g bulgur
• 175 ml classic vegetable broth
• 2 sprigs thyme
• 100 g feta cheese
• 0.5 lemon
• pepper
• 50 g sliced almonds
• 0.5 bunch Frankfurter herbs (or mixed herbs to taste)
• 250 g yogurt (1.5% fat)

Instructions

1. 1. Cut off the root ends of the onions.
2. 2. Thickly coat the bottom of an ovenproof dish with sea salt.
3. 3. Place the unpeeled onions on top of the salt.
4. 4. Preheat the oven to 180 degrees (fan: 170 degrees, gas: setting 2-3).
5. 5. Bake the onions in the oven for 40 to 45 minutes.
6. 6. Dice the tomatoes into small pieces.
7. 7. Heat olive oil in a pot.
8. 8. Sauté the bulgur in the hot oil for about 1 minute.
9. 9. Add the diced tomatoes and vegetable broth to the bulgur.
10. 10. Bring the mixture to a brief boil.
11. 11. Remove the pot from the heat.
12. 12. Cover the pot and let the bulgur swell for 20 minutes.
13. 13. Wash the thyme and shake it dry.
14. 14. Pluck the thyme leaves from the stems.
15. 15. Finely chop the thyme leaves.
16. 16. Drain the feta cheese.
17. 17. Cube the feta cheese into coarse pieces.
18. 18. Squeeze the lemon half.
19. 19. Mix the thyme and feta cheese into the bulgur.
20. 20. Season the filling with salt, pepper, and a little lemon juice.
21. 21. Take the onions out of the oven.
22. 22. Let the onions cool down slightly.
23. 23. Peel off the outer skins of the onions.
24. 24. Cut a lid off each onion.
25. 25. Carefully hollow out the onions using a teaspoon.
26. 26. Ensure that a border of about 5 millimeters remains.
27. 27. Finely dice the inside of the hollowed onions.
28. 28. Mix the onion interior into the bulgur mixture.
29. 29. Fill the hollowed onions with the bulgur mixture.
30. 30. Remove the sea salt from the dish.
31. 31. Place the stuffed onions into the dish.
32. 32. Put the dish back into the oven.
33. 33. Bake the onions at 180 degrees (fan: 170 degrees, gas: setting 2-3) for about 15 minutes.
34. 34. Toast the sliced almonds in a pan without fat until golden brown.
35. 35. Wash the herbs for the sauce and shake them dry.
36. 36. Pluck the leaves from the stems.
37. 37. Put the herbs and yogurt into a bowl.
38. 38. Puree the mixture finely with a hand blender.
39. 39. Season the herb sauce with lemon juice, salt, and pepper.
40. 40. Sprinkle the stuffed onions with the toasted sliced almonds.
41. 41. Serve the onions with the herb sauce.

Nutrition per serving

• kcal: 434
• Protein: 17 g · Fett/Fat: 18 g · Carbs: 46 g