Stuffed Onions
Stuffed Onions - Jazzed-up home cooking for those who love hearty food
Healthy, because
Even smarter
Nutritional values
Mushrooms are one of the few plant foods that contain significant amounts of vitamin D, which is otherwise more likely to be found in animal foods (fish, eggs and also poultry liver) - the inner life of braised onions contributes half the daily requirement per portion. Together with the mineral calcium, vitamin D ensures firm bones and teeth.
Instead of mushrooms, try the aromatic shiitake mushrooms, which are used as medicinal mushrooms in Asia - for example for headaches and stomach ailments.
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 453 μg | (151 %) | ||
| Pantothenic acid | 9.4 mg | (157 %) | ||
| Biotin | 237.1 μg | (527 %) | ||
| Vitamin B₁₂ | 24 μg | (800 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,056 mg | (26 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 11.9 mg | (79 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 386 mg | |||
| Cholesterol | 537 mg |
Ingredients
- Ingredients
- 2 small yellow onion (each about 250 grams)
- 500 milliliters Vegetable broth
- 50 grams brown button Mushroom
- 100 grams Oyster mushrooms
- 2 sun-dried tomatoes (in oil)
- 3 stalks Sage
- salt
- peppers
- 3 Tbsps balsamic vinegar
- 1 bay leaf
- 200 grams Chicken liver (or turkey livers)
Kitchen utensils
Preparation steps
Peel the onions, leaving the root ends attached.
Combine onions in a pot with enough broth to come 2/3 up sides. Bring to a boil over medium heat, cover and cook over low heat for about 20 minutes.
Meanwhile, clean both mushrooms and chop finely.
Drain dried tomatoes in a sieve set over a small bowl, reserve oil and set aside. Blot tomatoes with paper towels, cut in half and then into thin strips.
Rinse sage, shake dry, pluck and cut into fine strips.
Remove the onions with a slotted spoon from the broth, drain in a sieve and let cool slightly. Pour the broth into a measuring cup.
Cut the tops of the onions with a sharp knife. Carefully scoop out the insides of onions with a teaspoon, leaving shells intact, and finely chop.
Heat 1 teaspoon of tomato oil in a non-stick pan. Cook mushrooms while turning over high heat. Add diced onion, tomato strips and 2/3 of sage and cook until onion is translucent. Season to taste with salt, pepper and vinegar.
Divide filling among onion shells. Return onions to pot, pour in 300 ml (approximately 1 1/4 cups) of the cooking broth, add bay leaf and simmer, covered, over low heat until soft, about 25 minutes.
Meanwhile, thoroughly rinse chicken liver with cold water and pat dry with paper towels.
Wipe pan clean. Heat 1 teaspoon of tomato oil in pan and cook livers over medium heat until completely brown. Season with salt and pepper.
Lift the onions from the pot with a slotted spoon and allow to drain. Top onions with chicken liver, garnish with the remaining sage and serve.
