Stuffed Onions
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
659
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 45.1 μg | (75 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,029 mg | (26 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large yellow onion
- 400 milliliters dry white wine
- 2 Tbsps vegetable oil
- 400 grams ground pork
- 1 egg
- 80 grams Rice
- 1 bunch parsley
- salt
- peppers
- 1 bay leaf
- 2 Tbsps Pastry flour
- 200 milliliters Sour cream
Preparation steps
1.
Dilute the white wine with 400 ml (approximately 1 2/3 cups) of water, season with salt and bay leaf and bring to a boil. Add the peeled onions, cover and cook until soft.
2.
Remove the onions from the pot, cut off lids, scoop out and put the hollowed flesh aside. Cook the ground pork then mix in egg, rice and chopped parsley. Season with salt and pepper. Fill the onions with the meat mixture.
3.
Place the onions in a pot, fill pot with the wine mixture so that the onions are covered and cook for 15-20 minutes. When the rice in the filling is soft, remove the onions from the liquid. Thicken the stock with flour and sour cream, add onions and bring to boil. To serve, pour the sauce over the onions.
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