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Stuffed onions

Cook Time: 20 minutes
Oven time: 30 minutes
Total Time: 50 minutes
Have you ever stuffed onions? If not, you should definitely give it a try! Discover a fusion of hearty quinoa, fresh tomatoes, aromatic parsley and creamy cream cheese with these stuffed onions. The stuffed onions are not only an experience in terms of taste, but also visually appealing. Whether as an impressive side dish or main course! So grab your apron and get ready to spoil your guests with this delicious dish.
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Ingredients

These Ingredients make:

5 Servings (4 onion rolls per serving)

Onions and filling

  • 150 g Quinoa
  • 5 large white onions
  • 2 Tomatoes
  • 1 bunch of parsley
  • 100 g Cream cheese
  • 1 TL Salt
  • 1/2 each TL Thyme, paprika, pepper
  • 200 ml Vegetable broth
  • 50 ml vegan cream (oats, soy...)

Toppings

  • Fresh parsley, chili flakes

Instructions
 

Cooking quinoa

  1. Cook the quinoa according to the packet instructions and set aside.

Prepare the onions

  1. Peel the onions and score them down the middle.
  2. Place in boiling water for 5 minutes.
  3. Peel off the outer 4 layers of the onions and set aside.
  4. Dice the inside of the onions.

Prepare the filling and stuff the onions

  1. Mix the diced onions with the cooked quinoa, diced tomatoes, chopped parsley, cream cheese and seasoning.
  2. Fill the prepared onion layers with the quinoa filling.

Baking and serving

  1. Place the stuffed onions in a baking dish.
  2. Pour over the vegetable stock and spread with vegan cream.
  3. Bake in a preheated oven at 200 degrees/convection oven for 30 minutes.
  4. Garnish with fresh parsley and chili flakes and enjoy!

Nutrition

Nutrition Facts
Stuffed onions
Amount per Serving
Calories
264
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
21
mg
7
%
Sodium
 
281
mg
12
%
Potassium
 
475
mg
14
%
Carbohydrates
 
34
g
11
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
8
g
16
%
Vitamin A
 
770
IU
15
%
Vitamin C
 
15
mg
18
%
Calcium
 
70
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.