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Stuffed Onions

Source of Recipe

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Stuffed Onions

Sparkpeople.com – e-mail
Submitted by: CHEF_MEG
Reviews rate this recipe 3.9 of 5 stars.
Minutes to Prepare: 10 - Minutes to Cook: 30
Makes 4 stuffed onions. 1/2 onion per serving

Pair onions and sweet potatoes with tangy blue cheese and crunchy walnuts for a stand-out side dish.

Ingredients:
2 large yellow onions, (about 1 pound)
1 sweet potato, diced (about 7 ounces)
1 teaspoon dried thyme
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoon chopped walnuts
1 tablespoon plus 1 teaspoon blue cheese

Tips:
Bake on parchment paper or a silicone liner to keep the onions juicy and to ease cleanup.

Save the insides of the onions for use on another night. Better yet--roast them with the stuffed onions. (Just place on the baking sheet and coat with nonstick spray.) Cool then freeze or refrigerate for a savory sandwich topping.

Directions:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner.

Remove the root and tip of the onions, peel away the outer skin and cut each onion in half horizontally. Using a paring knife, melon baller or spoon hollow out the center of the onion, but reserve the removed sections for use on another night.

Place the onions on the sheet pan and coat with nonstick spray. Fill each onion with 1/4 of the sweet potatoes and thyme. Coat with nonstick spray.

Bake for 20 minutes, then open the oven and carefully pour 1 teaspoon of vinegar over each stuffed onion and bake another 5 minutes.

Remove the baking sheet from the oven, top each onion with chopped walnuts and blue cheese, and bake 5 more minutes.

One 1/2 onion equals: Calories 98.8; Total Fat 3.8 g (Saturated Fat 0.9 g, Polyunsaturated Fat 1.9 g, Monounsaturated Fat 0.3 g); Cholesterol 3.3 mg; Sodium 50.1 mg; Potassium 43.2 mg; Total Carbohydrate 14.4 g; Dietary Fiber 2.4 g; Sugars 3.0 g; Protein 2.3 g