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🍽️ Oven-Baked Stuffed Onions with Minced Meat

851 kcal · 30 min · 4 servings

Ingredients

• 12 smaller vegetable onions
• salt
• 1 egg
• 2 tbsp freshly chopped parsley
• 60 g grated cheese (e.g. Emmental)
• 400 g minced meat (mixed)
• pepper (from the mill)
• olive oil (for the dish)
• 4 tomatoes
• 250 g risotto rice
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 200 ml dry white wine
• 750 ml vegetable broth
• coarsely chopped parsley (for garnish)

Instructions

1. 1. Peel the onions completely.
2. 2. Boil the peeled onions in salted water for about 10 minutes until they are soft.
3. 3. Remove the onions from the water and let them drain well.
4. 4. Cut a small lid off each onion.
5. 5. Carefully scoop out the inside of the onions using a teaspoon.
6. 6. Finely chop the removed onion flesh and the cut-off lids.
7. 7. Set aside 2 to 3 tablespoons of the chopped onions.
8. 8. Mix the remaining chopped onions with the egg, the parsley, and the cheese.
9. 9. Set the onions aside.
10. 10. Mix the onion-egg mixture with the minced meat.
11. 11. Knead the minced meat mixture well.
12. 12. Season the mixture with salt and pepper.
13. 13. Preheat the oven to 180 degrees Celsius fan-forced.
14. 14. Fill the minced meat mixture into the hollowed-out onions.
15. 15. Place the stuffed onions in a lightly oiled baking dish.
16. 16. Bake the onions in the oven for about 25 minutes until they are golden brown.
17. 17. Wash the tomatoes.
18. 18. Cut the tomatoes into quarters.
19. 19. Remove the core of the tomatoes.
20. 20. Dice the tomatoes.
21. 21. Sauté the remaining chopped onions with the rice in hot oil until translucent.
22. 22. Stir the tomato paste into the onion-rice mixture.
23. 23. Deglaze everything with the white wine.
24. 24. Add the diced tomatoes and the broth.
25. 25. Cook the mixture, covered and stirring occasionally, for about 20 minutes.
26. 26. Add more broth if necessary.
27. 27. Season the rice with salt and pepper.
28. 28. Serve the tomato rice on plates.
29. 29. Place the stuffed onions on the rice.
30. 30. Garnish the onions with fresh parsley.

Nutrition per serving

• kcal: 851
• Protein: 38 g · Fett/Fat: 36 g · Carbs: 82 g