Norwegian Stuffed Onions
Discover the comforting elegance of Norwegian Stuffed Onions, a delightful dish that transforms humble yellow onions into a hearty, flavor-packed masterpiece. Hollowed and tender onions are filled with a savory mixture of ground beef or lamb, cooked rice, grated carrot, and aromatic herbs like parsley and thyme. Baked to perfection in a bath of rich stock, these stuffed onions are then served with a luscious cream sauce that adds indulgent depth to every bite. Perfect as a unique main course or an impressive side dish, this recipe is a celebration of warm, Nordic flavors and rustic comfort. Serve with a fresh green salad or crusty bread for a complete meal that will transport your taste buds to Scandinavian shores.
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Recipe Information
Ingredients
- 6 large yellow onions
- 500 grams ground beef or ground lamb
- 150 grams cooked rice
- 1 carrot, finely grated
- 30 grams butter
- 2 tablespoons parsley, finely chopped
- 1 teaspoon thyme leaves, fresh or dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 egg, beaten
- 500 milliliters chicken or vegetable stock
- 1 tablespoon all-purpose flour
- 100 milliliters heavy cream
Instructions
Preheat your oven to 180°C (350°F).
Peel the onions and trim the tops and bottoms to create flat surfaces. Carefully hollow out each onion by cutting a circle around the top of the onion and scooping out the inner layers, leaving about 2 layers as the shell. Reserve the scooped-out layers.
Finely chop the reserved onion layers and sauté them in a pan with the butter over medium heat until softened, about 5 minutes.
In a large mixing bowl, combine the sautéed onions, ground beef or lamb, cooked rice, grated carrot, parsley, thyme, salt, pepper, and the beaten egg. Mix thoroughly to create the stuffing.
Spoon the stuffing mixture into the hollowed onions, packing it firmly but not overfilling.
Arrange the stuffed onions upright in a baking dish. Pour the chicken or vegetable stock into the bottom of the dish, ensuring the onions sit in about 1.5 cm (1/2 inch) of liquid. Cover the dish tightly with foil.
Bake in the preheated oven for 45 minutes, then remove the foil and bake for an additional 15 minutes, or until the onions are tender and the stuffing is cooked through.
Remove the onions from the dish and keep warm. Strain the liquid left in the baking dish into a small saucepan.
Place the saucepan over medium heat and whisk in the flour to create a smooth sauce. Gradually whisk in the cream and simmer for 3-4 minutes until slightly thickened. Adjust salt and pepper to taste.
Serve the stuffed onions hot, drizzled with the cream sauce. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.6 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 818 mg | 17% | |
*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.
