Onions Stuffed with Cream Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 16.69 g | (17 %) | ||
| Fat | 29.28 g | (25 %) | ||
| Carbohydrates | 33.66 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.43 g | (18 %) |
| Vitamin A | 55.34 mg | (6,918 %) | ||
| Vitamin D | 0.19 μg | (1 %) | ||
| Vitamin E | 0.37 mg | (3 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 4.31 mg | (36 %) | ||
| Vitamin B₆ | 0.47 mg | (34 %) | ||
| Folate | 53.04 μg | (18 %) | ||
| Pantothenic acid | 0.71 mg | (12 %) | ||
| Biotin | 8.74 μg | (19 %) | ||
| Vitamin B₁₂ | 0.27 μg | (9 %) | ||
| Vitamin C | 18.2 mg | (19 %) | ||
| Potassium | 566.98 mg | (14 %) | ||
| Calcium | 193.45 mg | (19 %) | ||
| Magnesium | 44.9 mg | (15 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4.67 μg | (2 %) | ||
| Zinc | 1.17 mg | (15 %) | ||
| Saturated fatty acids | 13.64 g | |||
| Cholesterol | 64.83 mg |
Ingredients
- Ingredients
- 6 large onions
- salt
- 7 rosemary
- 1 Tbsp butter
- 3 dried Figs
- 150 grams Goat cheese
- 2 Tbsps grated Parmesan
- 4 Tbsps White bread crumbs
- freshly ground peppers
- 6 slices streaky Bacon
- 200 milliliters dry white wine
Preparation steps
Peel the outer layers from the onions and cook the onions in boiling salted water, 10-15 minutes until done, depending on the size. Remove and drain. Cut and scoop out the interior carefully with a teaspoon. Chop 1-2 tablespoons of onion flesh. Rinse the rosemary, shake dry and remove the leaves from one of the branches. Finely chop the needles. Briefly sweat the chopped onions and rosemary in hot butter and remove from the heat. Let cool slightly. Cut the figs into small cubes. Place the onion and rosemary mixture in a bowl and mix with the cream cheese, Parmesan cheese, breadcrumbs and the figs and season with pepper.
Preheat the oven to 180°C (approximately 350°F) convection.
Spoon the cream cheese mixture into the onions, wrap with bacon and secure each with a sprig of rosemary. Place in a baking dish, pour in the wine and bake in the oven for 15-20 minutes. Remove from the oven and serve.
