Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large sweet or Spanish onions (about 1½ lb total, peeled)
- 2 tsp olive oil
- 1 clove garlic
- 1 tsp fresh lemon juice
- ¼ tsp freshly ground pepper
- ¼ cup breadcrumbs
- ¼ cup chopped, reconstituted sun-dried tomatoes
- 2 tbsp minced parsley
- ¼ cup (1-ounce) crumbled feta cheese
Directions
Place onions in large saucepan and cover with water.
Bring to boil and cook until onions are partially tender, about 10-15 minutes.
Drain and cool; cut onions in half crosswise.
Scoop out center of each onion half, leaving a ½-inch shell.
Reserve the centers.
If necessary, cut a small piece from the end of each onion shell so shells will stand upright.
Preheat oven to 350°F.
Chop reserved centers of onions.
Sauté in oil with garlic in a medium saucepan until tender, about 5 minutes.
Stir in lemon juice and pepper.
Remove from the heat; stir in bread crumbs, tomatoes,parsley and cheese.
Fill onion shells with mixture.
Set on baking sheet sprayed with cooking spray.
Cover with foil and bake about 25 minutes.
Serve hot.