Low Sodium Stuffed Onions with Savory Herbed Filling

Elevate your dinner table with these hearty and flavorful Low Sodium Stuffed Onions with Savory Herbed Filling, a recipe that’s as wholesome as it is delicious. Perfectly tender large yellow onions are hollowed out and brimming with a vibrant medley of sautéed garlic, carrots, and celery, all infused with fresh parsley, thyme, and a hint of lemon zest for a bright, aromatic taste. This low-sodium dish relies on the natural sweetness of vegetables and the earthiness of unsalted broth to deliver full-bodied flavor without the need for excess salt, making it a heart-healthy choice. Topped with golden breadcrumbs and baked to perfection, these stuffed onions are ideal as a comforting vegetarian main course or an elegant side dish. Easy to prepare and sure to impress, this recipe seamlessly combines rustic charm with health-conscious cooking.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole Large yellow onions
• 2 tablespoons Olive oil
• 2 cloves Garlic, minced
• 1 medium Carrot, finely diced
• 1 medium stalk Celery, finely diced
• 0.5 cup Unsalted vegetable broth
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Fresh thyme leaves
• 0.25 teaspoon Ground black pepper
• 1 teaspoon Lemon zest
• 0.5 cup Plain breadcrumbs (low sodium)
• 1 quart Water

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring 1 quart of water to a boil in a large pot.

Step 3

Peel the onions and trim the tops and bottoms just enough to create a flat surface, leaving the root end intact.

Step 4

Place the whole onions into the boiling water and cook for 10 minutes to soften. Remove and let cool slightly.

Step 5

Once cool enough to handle, carefully scoop out the centers of the onions using a spoon, leaving about 2 layers intact to form a shell. Reserve the scooped-out onion for the filling.

Step 6

Chop the reserved onion centers finely and set aside.

Step 7

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic, chopped onion centers, diced carrot, and celery. Sauté for 5-7 minutes, or until the vegetables soften.

Step 8

Stir in the unsalted vegetable broth, parsley, thyme, black pepper, and lemon zest. Cook for another 2 minutes.

Step 9

Remove the skillet from heat and mix in the breadcrumbs, stirring until combined and moistened.

Step 10

Brush the exterior of the onion shells with the remaining olive oil and place them in a baking dish.

Step 11

Spoon the herbed filling into each onion shell, packing gently to fill.

Step 12

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the onions are tender and the tops are golden brown.

Step 13

Remove from the oven and let cool for 5 minutes before serving.

Nutrition Facts

Serving size	(1861.0g)

Amount per serving	% Daily Value*
Calories	759.3

Total Fat 32.1g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 169.9mg	0%
Total Carbohydrate 106.6g	0%
Dietary Fiber 15.4g	0%
Total Sugars 35.0g
Protein 16.3g	0%

Vitamin D 0IU	0%
Calcium 320.4mg	0%
Iron 4.5mg	0%
Potassium 1414.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 8.4%

Carbs: 54.6%