Onions Stuffed With Herbs and Cheese

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Onions are some vas and filling successful this beauteous herb-and-cheese-stuffed vegetarian main dish. Use a assortment of onions — red, white, yellowish — for a colorful spread.

For a vegan version, omit the cheese.

The onions tin beryllium hollowed retired and stored successful the refrigerator for up to 2 days. The stuffed, baked onions tin beryllium reheated successful a 400-degree oven for 35 minutes; structure loosely with aluminum foil for the archetypal 25 minutes, past region the foil for the past 10.

From nutrient writer Emily C. Horton.

Ingredients

6 ample onion, weighing astir 12 ounces each (see headnote)
5 ounces day-old bread, chopped into 1-inch slices
4 cups no-salt-added rootlike broth, fractional of it heated to a boil
2 tablespoons extra-virgin olive oil
1/2 spoon oversea salt
2 cloves garlic, smashed and past finely chopped
1/4 cupful chopped caller herbs (a operation of parsley, marjoram, thyme, celery leaves and/or oregano)
2 ounces fontina cheese, grated connected the medium-size holes of a grater
1 ounce Grana Padano oregon Parmigiano-Reggiano cheese, grated connected the tiny holes of a grater
1/4 spoon cracked achromatic pepper

Nutritional Facts

Per serving

Calories
300
Fat
9 g
Saturated Fat
4 g
Carbohydrates
46 g
Sodium
490 mg
Cholesterol
15 mg
Protein
10 g
Fiber
6 g
Sugar
17 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Emily C. Horton.

Tested by Anne DiGiulio.

Published February 12, 2017

Updated March 15, 2026