Gevulde Uien
Delight in the comforting flavors of traditional Dutch cuisine with "Gevulde Uien" (Stuffed Onions). This hearty recipe combines tender, hollowed-out yellow onions, generously filled with a savory mixture of ground beef, breadcrumbs, and aromatic spices like nutmeg and black pepper. The onions are browned to perfection in olive oil and butter, then simmered in a flavorful vegetable or beef stock, creating a rich, silky sauce as they bake in the oven. With a touch of fresh parsley and a hint of garlic, each bite is a perfect balance of earthy sweetness and savory depth. Ideal as a main course, this dish is best served warm with a crusty loaf of bread or a crisp green salad. Try this comforting classic for a taste of homey, rustic flavors that will transport your dinner table to the heart of the Netherlands.
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Recipe Information
Ingredients
- 4 pieces large yellow onions
- 250 grams ground beef
- 50 grams breadcrumbs
- 1 piece egg
- 1 piece garlic clove
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoons nutmeg
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 250 milliliters vegetable or beef stock
- 1 tablespoon butter
Instructions
Preheat your oven to 190°C (375°F).
Peel the onions and slice off the tops. Carefully hollow out the centers using a small knife or spoon, leaving a thick outer layer intact to form a shell. Reserve half of the scooped-out onion for the filling and chop it finely.
Blanch the onion shells in boiling water for 5 minutes to soften them slightly. Carefully remove and set aside to cool.
In a mixing bowl, combine the ground beef, breadcrumbs, egg, chopped onion, minced garlic, parsley, nutmeg, salt, and black pepper. Mix well until evenly combined.
Stuff each hollowed-out onion generously with the meat mixture, packing it tightly.
Heat the olive oil and butter in an oven-safe skillet or frying pan over medium heat. Place the stuffed onions upright in the pan and brown them lightly on all sides, about 5 minutes.
Pour the vegetable or beef stock into the pan, ensuring the liquid reaches about halfway up the sides of the onions. Bring to a simmer.
Cover the pan with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes.
Remove the cover and bake for an additional 10-15 minutes, allowing the tops to brown slightly and the stock to reduce into a flavorful sauce.
Carefully remove the stuffed onions from the pan and serve warm, spooning some of the reduced sauce over the top. Pair with a fresh green salad or crusty bread for a complete meal.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 4439 mg | 193% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 32.4 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1804 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
