Low Carb Stuffed Onions with Savory Herbed Filling
Give your onions a gourmet twist with this flavorful, low-carb stuffed onion recipe. 'Low Carb Stuffed Onions with Savory Herbed Filling' combines tender baked yellow onions with a creamy, cheesy filling bursting with fresh herbs and sautéed spinach. The delicate sweetness of the baked onions pairs perfectly with the rich, savory filling made with cream cheese, Parmesan, almond flour, and aromatic parsley and thyme. Blanching and baking techniques ensure the onions are tender yet sturdy enough to cradle the luscious filling. Perfect for a keto-friendly side dish or a unique appetizer, these stuffed onions are an elegant addition to your table and ideal for those seeking a low-carb, indulgent treat. Garnish with extra parsley and serve warm for a show-stopping dish!
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Recipe Information
Ingredients
- 4 pieces large yellow onions
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 2 cups fresh spinach, chopped
- 4 ounces cream cheese, softened
- 0.5 cups grated Parmesan cheese
- 2 tablespoons almond flour
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup water
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions and trim the root ends slightly so they stand upright. Cut off the top 1/4 of each onion to create a flat surface and scoop out the center layers with a spoon, leaving about 2-3 outer layers intact. Reserve the onion centers for later use.
Bring a pot of water to boil and blanch the hollowed-out onions for 5 minutes. Carefully remove and let them cool slightly.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Finely chop the reserved onion centers and sauté them with the minced garlic until translucent, about 3-4 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove the skillet from the heat and let the mixture cool slightly.
In a mixing bowl, combine the cream cheese, Parmesan cheese, almond flour, parsley, thyme, salt, and black pepper. Stir in the sautéed onion-spinach mixture until well combined.
Place the hollowed blanched onions in a baking dish and fill each onion with the herbed cream cheese mixture, packing it in tightly.
Pour 1 cup of water into the base of the baking dish to create steam and prevent the onions from drying out during baking.
Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the onions are tender and the tops are golden brown.
Let the stuffed onions cool for a few minutes before serving. Garnish with extra chopped parsley if desired.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 32.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 894 mg | 69% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1821 mg | 39% | |
*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.
