Takes a little extra work, but well worth the effort. Nice accompaniment for roast beef or roast pork.

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 stuffed onions
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel onions. Cut a thick slice from the top of each one and reserve.

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  • Bring a large pot of salted water to a boil, about 5 minutes. Add onions and cook just until tender, watching carefully, 20 to 25 minutes.

  • Carefully remove onions from water and drain upside down. Brush outside of onion shells with oil and sprinkle with paprika.

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a casserole dish.

  • Chop reserved onion tops. Heat 1 tablespoon butter in a skillet over medium heat and add chopped onion. Cook until tender, about 3 minutes. Stir light cream, olives, pecans, and salt into the skillet. Remove from heat. Spoon onion mixture evenly into the onion shells and place into the prepared casserole dish. Sprinkle each onion with bread crumbs and drizzle evenly with melted butter. Top each with a dash of paprika.

  • Bake, uncovered, in the preheated oven for 20 minutes.

Nutrition Facts

193 calories; protein 2.4g; carbohydrates 14.6g; fat 14.6g; cholesterol 27mg; sodium 244.5mg. Full Nutrition
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