recipe Savory Stuffed Onions

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					508   1,001 Best Slow-Cooker Recipes

1. Sauté leeks and shallots in oil in small skillet until tender, about 8 min-
utes. Combine leek mixture and remaining ingredients, except Parmesan
cheese and pour into 1-quart soufflé dish; place on rack in 6-quart slow
cooker. Cover and cook on low 31/2 hours; sprinkle custard with Parmesan
cheese. Cover and cook until custard is set and sharp knife inserted half-
way between center and edge comes out clean, about 30 minutes longer.

Savory Stuffed Onions
Goat cheese, sun-dried tomatoes, and pine nuts combine deliciously in the
                                                           Per Serving:
6 servings                                                 Calories: 118
                                                           % calories from fat: 40
3 medium Vidalia or other sweet onions, peeled             Protein (g): 5
                                                           Carbohydrate (g): 13.4
1/2 cup each: fresh Italian bread crumbs, crumbled
                                                           Fat (g): 5.4
   goat cheese                                             Saturated fat (g): 2.1
4 sun-dried tomato halves (not in oil), chopped            Cholesterol (mg): 7.7
                                                           Sodium (mg): 505
2 tablespoons pine nuts
2 cloves garlic, minced                                    Milk: 0.0
1/2 teaspoon dried thyme leaves                            Vegetable: 0.0
                                                           Fruit: 0.0
1/4 teaspoon each: salt, pepper
                                                           Bread: 1.1
1 egg white                                                Meat: 0.0
1/2 cup chicken broth, hot                                 Fat: 1.0

1. Boil onions in water to cover 10 minutes; drain and cool. Cut onions
crosswise into halves and remove centers, leaving a shell several layers
thick. Reserve centers for soup or another use.
2. Combine remaining ingredients, except chicken broth; fill onion halves
with mixture. Add chicken broth and onions to slow cooker; cover and
cook on high until onions are very tender, but hold their shape, about
4 hours.

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