Onions with Vegetable Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 30.1 μg | (67 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,188 mg | (30 %) | ||
| Calcium | 423 mg | (42 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 8 yellow onion
- 2 garlic cloves
- 1 carrot
- 1 Parsnip
- 1 Tbsp butter
- 100 grams grated Mountain cheese
- 1 egg
- 2 handfuls mixed Fresh herbs (such as mint, thyme, parsley, oregano)
- salt
- freshly ground peppers
- butter (for the pan)
- 200 grams brown button Mushroom
- 150 milliliters dry white wine
Preparation steps
Peel the onions and cook for about 10 minutes in salted water. Remove and drain. Cut each top to create a lid. Scoop out gently with a teaspoon. Finely chop the hollowed onion and the lid. Remove the garlic and finely chop. Peel the carrot and parsnip and cut into thin slices. Sauté the carrot, parsnip and onions in hot butter for 2-5 minutes. Pour into a bowl, stir in the cheese and the egg. Rinse the herbs, shake dry and finely chop about half. Stir into the vegetable filling and season with salt and pepper. Pour into the onions.
Preheat the oven to 180°C (approximately 350°F). Grease the baking dish with butter. Rinse the mushrooms and cut into slices. Spread in the pan and season with salt and pepper. Place the onions on top. Add the white wine and bake for about 30 minutes. If necessary, add a little more wine.
Garnish with the remaining herbs and serve.
