Gluten-Free Stuffed Onions with Savory Herbed Filling
Delight your taste buds with these Gluten-Free Stuffed Onions featuring a savory herbed filling that’s both hearty and aromatic. Perfect as a side dish or a vegetarian main course, this recipe elevates humble yellow onions into a stunning centerpiece. Hollowed and roasted to tender perfection, each onion is stuffed with a flavorful mixture of gluten-free breadcrumbs, fresh parsley, thyme, rosemary, and optional Parmesan cheese, creating a medley of textures and tastes. A splash of vegetable broth enhances the filling’s irresistibly moist consistency, while the slow baking process brings out the natural sweetness of the onions. Quick to prepare in just 20 minutes, with straightforward steps and only 45 minutes of cook time, this dish makes gluten-free cooking feel indulgent yet approachable. Whether you’re catering to dietary restrictions or simply looking for new creative recipes, these stuffed onions are sure to impress with their comforting flavors and elegant presentation.
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Recipe Information
Ingredients
- 4 large yellow onions
- 2 tablespoons olive oil
- 1 cup gluten-free breadcrumbs
- 2 cloves minced garlic
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons grated Parmesan cheese (optional, omit for dairy-free)
- 1 cup vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions and trim the root ends slightly so they can sit flat. Slice off the top quarter of each onion and set aside.
Using a small knife or melon baller, hollow out the onions, leaving about a 1/2-inch thick outer layer. Reserve the removed onion flesh and chop it finely.
Brush the hollowed onions lightly with 1 tablespoon of olive oil and place them in a baking dish.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion flesh and sauté for 3-4 minutes, until softened.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the gluten-free breadcrumbs, parsley, thyme, rosemary, Parmesan (if using), salt, and black pepper. Mix well.
Pour in 1/4 cup of vegetable broth and stir until the mixture is moist and holds together. Add more broth, 1 tablespoon at a time, if needed.
Spoon the filling into the hollowed onions, packing it gently but firmly. Place the reserved onion tops back onto each onion as a lid.
Pour the remaining vegetable broth into the bottom of the baking dish. Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the onions are tender and the filling is golden brown.
Serve hot as a side dish or main course. Enjoy!
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3807 mg | 166% | |
| Total Carbohydrate | 250.4 g | 91% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 39.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1725 mg | 37% | |
*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.
