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🍽️ Large onion with vegetable and wheat filling

285 kcal · 30 min · 4 servings

Large onion with vegetable and wheat filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onions.
  2. 2. Place them in salted water and cook for 10 to 15 minutes until tender.
  3. 3. Remove the onions and let them drain.
  4. 4. Cut off the top lid of the onion.
  5. 5. Carefully hollow out the onion with a teaspoon.
  6. 6. Finely chop 2 tablespoons of the hollowed-out onion flesh.
  7. 7. Wash the zucchini and cut off the ends.
  8. 8. Cut the zucchini into small cubes.
  9. 9. Clean the spring onions and cut the green parts diagonally into pieces.
  10. 10. Wash the eggplant and slice it into thick rounds.
  11. 11. Salt the eggplant slices and let them sit for 30 minutes to draw out moisture.
  12. 12. Rinse the eggplant thoroughly and pat it dry.
  13. 13. Cut the eggplant into small cubes as well.
  14. 14. Heat 2 tablespoons of oil in a pan.
  15. 15. Sauté the prepared vegetables (onion flesh, zucchini, spring onions, eggplant) briefly.
  16. 16. Pluck the tarragon leaves from the stems and chop them.
  17. 17. Add the tarragon to the vegetables.
  18. 18. Season the mixture with salt and pepper.
  19. 19. Cook the wheat in 100 milliliters of salted water for about 20 minutes.
  20. 20. Drain the wheat and let it drain.
  21. 21. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  22. 22. Blanch the tomatoes with hot water and shock them in cold water.
  23. 23. Peel the tomatoes and halve them.
  24. 24. Core the tomatoes and chop the flesh coarsely.
  25. 25. Peel the onion and garlic and chop them finely.
  26. 26. Sweat the onion and garlic in 1 tablespoon of hot olive oil until translucent.
  27. 27. Add the chopped tomatoes and let the sauce simmer for 10 minutes.
  28. 28. Wash the basil and dry it.
  29. 29. Chop the basil leaves, keeping some aside for garnish.
  30. 30. Stir the chopped basil, salt, and pepper into the tomato sauce.
  31. 31. Fill the hollowed-out onions with the sautéed vegetables.
  32. 32. Sprinkle the cooked wheat over the filling.
  33. 33. Fill a baking dish with the tomato sauce.
  34. 34. Place the filled onions in the dish.
  35. 35. Top each onion with half a slice of Gouda cheese.
  36. 36. Bake the onions in the preheated oven for about 20 minutes until golden brown.
  37. 37. Spread some tomato sauce on four pre-warmed plates.
  38. 38. Place the gratinated onions on the plates.
  39. 39. Garnish the dishes with the reserved basil leaves and serve.

Nutrition per serving