Onion Cups
Delight your taste buds with these hearty and flavorful Onion Cups, a creative twist on stuffed vegetables that's perfect for dinner or meal prep! Large yellow onions are transformed into edible bowls, lovingly filled with a savory mixture of seasoned ground beef or turkey, finely diced vegetables, parmesan cheese, and breadcrumbs for an irresistible, melt-in-your-mouth bite. Slow-baked in a fragrant broth, these tender onion cups boast wonderfully caramelized tops and a juicy interior that’s bursting with umami-rich flavors. With minimal prep and just 20 minutes of hands-on time, this dish is an elegant yet easy-to-make comfort food that’s perfect for impressing guests. Serve warm with a sprinkle of fresh parsley for a touch of vibrant color and herbal brightness. Whether you’re looking for a keto-friendly option (just skip the breadcrumbs) or a meal the whole family will love, these Onion Cups are a must-try!
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Recipe Information
Ingredients
- 4 large yellow onions
- 300 grams ground beef (or turkey for a lighter option)
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 60 grams breadcrumbs
- 50 grams grated parmesan cheese
- 1 egg, beaten
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 2 tablespoons tomato paste
- 250 milliliters chicken or vegetable broth
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions and cut off the tops and bottoms to create a flat base. Carefully hollow out the onions by removing the inner layers, leaving about 2 outer layers intact to form a sturdy cup. Reserve the removed onion layers for later use.
Place the hollowed onion cups in a lightly greased baking dish and set aside.
Finely chop some of the reserved onion layers until you have about 1/2 cup.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion, carrot, celery, and garlic, and sauté for 3-5 minutes until the vegetables are softened.
Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks. Season with salt, pepper, and dried oregano.
Stir in the tomato paste and cook for 1-2 minutes. Remove the skillet from heat.
In a mixing bowl, combine the cooked meat and vegetable mixture with breadcrumbs, parmesan cheese, and the beaten egg. Mix thoroughly until well combined.
Stuff each onion cup with the meat mixture, packing it in tightly and mounding it slightly at the top.
Pour the chicken or vegetable broth into the baking dish around the onion cups to provide moisture during baking.
Drizzle the remaining tablespoon of olive oil over the stuffed onion cups.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake uncovered for an additional 15 minutes, or until the onion cups are tender and the tops are golden brown.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 5577 mg | 242% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 42.7 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 923 mg | 71% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2885 mg | 61% | |
*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.
