Stuffed and Baked Onions

Takes a little extra work, but well worth the effort. Nice accompaniment for roast beef or roast pork.

Step: 1

Peel onions. Cut a thick slice from the top of each one and reserve.

Step: 2

Bring a large pot of salted water to a boil, about 5 minutes. Add onions and cook just until tender, watching carefully, 20 to 25 minutes.

Step: 3

Carefully remove onions from water and drain upside down. Brush outside of onion shells with oil and sprinkle with paprika.

Step: 4

Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a casserole dish.

Step: 5

Chop reserved onion tops. Heat 1 tablespoon butter in a skillet over medium heat and add chopped onion. Cook until tender, about 3 minutes. Stir light cream, olives, pecans, and salt into the skillet. Remove from heat. Spoon onion mixture evenly into the onion shells and place into the prepared casserole dish. Sprinkle each onion with bread crumbs and drizzle evenly with melted butter. Top each with a dash of paprika.

Step: 6

Bake, uncovered, in the preheated oven for 20 minutes.

Per Serving: 193 calories; protein 2.4g; carbohydrates 14.6g; fat 14.6g; cholesterol 27mg; sodium 244.5mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do more often .