Soy-Free Stuffed Onions with Savory Herbed Filling
Elevate your dinner table with these irresistible Soy-Free Stuffed Onions with Savory Herbed Filling, a plant-based dish that's both wholesome and elegant. This recipe transforms tender roasted yellow onion shells into vessels for a fragrant stuffing made with protein-packed quinoa, garlic, and a medley of fresh herbs like parsley, thyme, and rosemary. Simmered in vegetable broth and brightened with a splash of lemon juice, this stuffing delivers a perfect balance of earthy and zesty flavors. Gluten-free breadcrumbs and optional crushed walnuts add texture to every bite, while paprika and black pepper provide a hint of warming spice. Easy to prepare and oven-baked to golden perfection, these stuffed onions are the perfect soy-free, gluten-free centerpiece for a comforting yet refined meal. Serve them alongside a fresh green salad or pair with roasted vegetables for an unforgettable feast!
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Recipe Information
Ingredients
- 4 large yellow onions
- 2 tablespoons olive oil
- 1 cup quinoa
- 2 cups vegetable broth
- 3 cloves garlic
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon lemon juice
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.25 teaspoon ground paprika
- 0.25 cup breadcrumbs (use gluten-free if needed)
- 0.25 cup crushed walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions and trim the bottoms slightly so they can stand upright. Cut about 1/2 inch off the tops to create an opening.
Bring a large pot of water to a boil and carefully add the onions. Boil for 10 minutes, then drain and let them cool until they are easy to handle.
Using a small spoon, gently hollow out the centers of the onions, leaving about 2-3 outer layers intact to create a sturdy shell. Reserve the removed onion centers and chop them finely.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion centers and minced garlic. Sauté until soft, about 3-4 minutes.
Add the quinoa to the pan and stir to coat it in the oil. Pour in the vegetable broth, bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the quinoa is tender and liquid is absorbed.
Remove the quinoa mixture from the heat and stir in the parsley, thyme, rosemary, lemon juice, black pepper, salt, paprika, breadcrumbs, and walnuts (if using). Mix well to combine.
Lightly grease a baking dish with the remaining 1 tablespoon of olive oil. Place the onion shells upright in the dish.
Stuff each onion shell with the quinoa and herb mixture, packing it down gently. If any filling is left over, you can place it around the onions in the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to lightly brown the tops.
Remove the onions from the oven and allow them to cool slightly before serving. Enjoy your soy-free, savory stuffed onions!
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 207.3 g | 75% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 37.0 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2319 mg | 49% | |
*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.
