Baked Onions Stuffed with Ham and Rice
Ingredients
- For the stuffed onion
- 4 yellow onion
- 2 Tbsps butter
- 150 grams Basmati rice
- 300 milliliters Broth (instant)
- 1 Tbsp soybean oil
- 150 grams cooked ham
- 1 Red Bell pepper
- 1 Tbsp chopped parsley
- salt
- freshly ground peppers
- ground paprika (sweet)
- also
- butter (for the pan)
- For the sauce
- 250 grams Processed cheese
- 3 Tbsps milk
- 150 grams Double cream
- paprika (smoked)
- freshly ground peppers
- 1 Tbsp chopped, fresh Fresh herbs (such as parsley, chives)
Preparation steps
For the stuffed onion, peel onion and scoop out inside with kitchen knife and leave approximately 1 cm (approximately 1/3 inch) margin. Place onions in boiling, salted water and cover and cook for about 15 minutes.
Finely chop remaining onion.
Cut ham into small cubes.
Rinse peppers, drain and cut in half and remove seeds and ribs and finely dice.
Rinse rice in a colander and drain.
Melt butter in a pan and sauté rice for a few minutes, stirring frequently. Add broth and bring to a boil. Reduce heat and cover and cook for about 15 minutes or until liquid is absorbed.
Cook chopped onions in hot oil until translucent. Add ham and peppers.
Lift onion bulbs from hot water with a slotted spoon and drain.
Mix rice with ham mixture and stir in fresh herbs and season with salt, pepper and paprika.
Fill onions with ham mixture and place in a greased baking dish.
For the sauce, cut cheese into cubes. Heat milk in a saucepan. Stir in cheese, cream and herbs and season with pepper and paprika. Cook over low heat until cheese is melted and sauce is creamy.
Pour sauce over stuffed onion and bake at 200°C (approximately 400°F) (level 4 (G) or at 180°C (approximately 350°F) convection. Bake 12-15 minutes. Garnish with fresh herbs and serve.
