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🍽️ Red onions stuffed with leek and potato

293 kcal · 30 min · 4 servings

Ingredients

• 4 large red onions
• salt
• 1 large potato (cooked, from the day before)
• 1 stalk leek
• 100 g pickled goat cheese (drained)
• 2 tbsp olive oil
• salt
• pepper
• 4 tbsp chopped nuts

Instructions

1. 1. Peel the red onions completely.
2. 2. Bring water to a boil and add some salt.
3. 3. Boil the onions in it for about 10 minutes.
4. 4. Cut a flat lid from the top of each onion.
5. 5. Carefully remove the inside of the lower half of the onion.
6. 6. Make sure that 3 to 4 onion layers remain as a shell.
7. 7. Preheat the oven to 200 degrees top and bottom heat.
8. 8. Take a quarter of the removed onion interior and chop it finely.
9. 9. Use the remaining part of the onion interior for another purpose.
10. 10. Peel the potato.
11. 11. Mash the potato slightly with a fork.
12. 12. Clean the leek and wash it thoroughly.
13. 13. Cut the leek into thin rings.
14. 14. Chop the cheese finely.
15. 15. Mix the onion mince, potatoes, leek, and cheese in a bowl.
16. 16. Add one tablespoon of oil to the filling and mix everything well.
17. 17. Season the mixture with salt and pepper to taste.
18. 18. Fill the onion shells with the prepared mixture.
19. 19. Place the stuffed onions in a lightly greased baking dish.
20. 20. Sprinkle the onions with the nuts.
21. 21. Drizzle some oil over the stuffed onions.
22. 22. Place the dish in the center of the preheated oven.
23. 23. Bake the onions for about 30 to 40 minutes.
24. 24. Serve the warm onions with a fresh salad.

Nutrition per serving

• kcal: 293
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 10 g