Festive Stuffed Red Onions
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
345
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 kcal | (16 %) | ||
| Protein | 11.63 g | (12 %) | ||
| Fat | 25.86 g | (22 %) | ||
| Carbohydrates | 19.84 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.49 g | (15 %) |
more nutritional values
| Vitamin A | 161.53 mg | (20,191 %) | ||
| Vitamin D | 0.13 μg | (1 %) | ||
| Vitamin E | 0.78 mg | (7 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 2.78 mg | (23 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 48.3 μg | (16 %) | ||
| Pantothenic acid | 0.45 mg | (8 %) | ||
| Biotin | 5.06 μg | (11 %) | ||
| Vitamin B₁₂ | 0.32 μg | (11 %) | ||
| Vitamin C | 57.57 mg | (61 %) | ||
| Potassium | 340.8 mg | (9 %) | ||
| Calcium | 375.24 mg | (38 %) | ||
| Magnesium | 38.16 mg | (13 %) | ||
| Iron | 1.69 mg | (11 %) | ||
| Iodine | 2.21 μg | (1 %) | ||
| Zinc | 1.09 mg | (14 %) | ||
| Saturated fatty acids | 6.92 g | |||
| Cholesterol | 18.1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 medium Red onions (split in half horizontally)
- 0.333 cup olive oil
- ⅔ cup dried Cranberry
- ⅔ cup black currant
- ¾ cup Parmesan (roughly grated)
- 1 Leek (washed and finely sliced)
- 1 teaspoon crushed Red pepper
- ½ cup flat-leaf parsley (chopped)
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2.
Remove a few inner pieces of onion from the onion halves and arrange them cut-side up in a roasting tray.
3.
Toss together 50 ml of the oil with the cranberries, blackcurrants, Parmesan, leek, crushed red pepper, half the parsley, and plenty of seasoning.
4.
Spoon into the red onion halves and drizzle them with the remaining oil. Roast for 40 - 45 minutes until tender.
5.
Remove from the oven and leave to cool briefly before serving on a platter with a garnish of the remaining parsley.
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