Ingredients for Gevulde Uien
- 4 large onions (about 1 kg total)
- 3 tablespoons 1 teaspoon butter
- 1 pound ground pork
- tomato puree
- nutmeg
- to taste salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons grated Gouda cheese (as preferred option)
- 1 cup beef broth
- 1/4 cup bread crumbs (optional)
- 4 tablespoons grated Gruyere cheese
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How to Make Gevulde Uien
- Preheat oven to 400°F (200°C).
- Cut tops off 4 large onions (about 1kg total), leaving a 1/4-inch-thick shell. Scoop out the insides, reserving them.
- Bring a pot of salted water to a boil. Gently boil onion shells for 5 minutes.
- Invert onions on a plate to drain.
- Finely chop the reserved onion insides (about 2 cups).
- Melt 2 tablespoons of butter in a large skillet over very low heat. Sauté the chopped onions for 10 minutes, until softened and caramelized.
- In a bowl, combine the sautéed onions with 1 pound ground pork, 1/2 teaspoon freshly ground black pepper, and 1/4 cup of bread crumbs (optional, for extra texture). Mix well.
- Stuff each onion shell generously with the pork and onion mixture.
- Top each stuffed onion with 1 tablespoon grated Gruyère cheese (or your preferred cheese) and 1 teaspoon of butter.
- Place the stuffed onions in a shallow baking dish. Pour 1 cup of beef broth into the bottom of the dish.
- Bake for 30-35 minutes, basting occasionally with the broth, until the onions are tender and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
26g
Fat
39g
Carbs
5g
