Low Sodium Stuffed Onions with Savory Herbed Filling
Delightfully tender and bursting with flavor, these Low Sodium Stuffed Onions with Savory Herbed Filling are the perfect addition to your mealtime repertoire. This heart-healthy recipe features sweet, slow-baked onion shells stuffed with a vibrant medley of garlic, carrots, celery, fresh herbs, and a hint of lemon zest, all tied together with low-sodium breadcrumbs and vegetable broth. Whether you're looking for a creative side dish or a vegetarian main course, this dish delivers both sophistication and comfort. With easy prep and minimal sodium, it’s a guilt-free indulgence that doesn’t skimp on savory satisfaction. Perfectly golden and aromatic, these stuffed onions are best served warm and make an enticing centerpiece for any meal—ideal for impressing guests or enjoying a wholesome dinner at home.
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Recipe Information
Ingredients
- 4 whole Large yellow onions
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 medium Carrot, finely diced
- 1 medium stalk Celery, finely diced
- 0.5 cup Unsalted vegetable broth
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Lemon zest
- 0.5 cup Plain breadcrumbs (low sodium)
- 1 quart Water
Instructions
Preheat your oven to 375°F (190°C).
Bring 1 quart of water to a boil in a large pot.
Peel the onions and trim the tops and bottoms just enough to create a flat surface, leaving the root end intact.
Place the whole onions into the boiling water and cook for 10 minutes to soften. Remove and let cool slightly.
Once cool enough to handle, carefully scoop out the centers of the onions using a spoon, leaving about 2 layers intact to form a shell. Reserve the scooped-out onion for the filling.
Chop the reserved onion centers finely and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic, chopped onion centers, diced carrot, and celery. Sauté for 5-7 minutes, or until the vegetables soften.
Stir in the unsalted vegetable broth, parsley, thyme, black pepper, and lemon zest. Cook for another 2 minutes.
Remove the skillet from heat and mix in the breadcrumbs, stirring until combined and moistened.
Brush the exterior of the onion shells with the remaining olive oil and place them in a baking dish.
Spoon the herbed filling into each onion shell, packing gently to fill.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the onions are tender and the tops are golden brown.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 35.0 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1415 mg | 30% | |
*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.
