Soy-Free Stuffed Onions with Savory Herbed Filling

Elevate your dinner table with these Soy-Free Stuffed Onions with Savory Herbed Filling—a dish that’s as elegant as it is wholesome. Tender yellow onion shells are filled with a fragrant quinoa blend infused with fresh parsley, thyme, and rosemary, creating a delightful balance of earthy, citrusy, and nutty flavors. This recipe is completely soy-free and can easily be made gluten-free with the use of appropriate breadcrumbs, making it a versatile option for various dietary needs. A pop of crushed walnuts adds optional crunch, while the golden baked finish ensures every bite is as stunning as it is delicious. Perfect for a plant-based centerpiece or as a hearty vegetarian side dish, these stuffed onions are a must-try addition to your recipe rotation!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large yellow onions
• 2 tablespoons olive oil
• 1 cup quinoa
• 2 cups vegetable broth
• 3 cloves garlic
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon lemon juice
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 teaspoon ground paprika
• 0.25 cup breadcrumbs (use gluten-free if needed)
• 0.25 cup crushed walnuts (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the onions and trim the bottoms slightly so they can stand upright. Cut about 1/2 inch off the tops to create an opening.

Step 3

Bring a large pot of water to a boil and carefully add the onions. Boil for 10 minutes, then drain and let them cool until they are easy to handle.

Step 4

Using a small spoon, gently hollow out the centers of the onions, leaving about 2-3 outer layers intact to create a sturdy shell. Reserve the removed onion centers and chop them finely.

Step 5

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion centers and minced garlic. Sauté until soft, about 3-4 minutes.

Step 6

Add the quinoa to the pan and stir to coat it in the oil. Pour in the vegetable broth, bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the quinoa is tender and liquid is absorbed.

Step 7

Remove the quinoa mixture from the heat and stir in the parsley, thyme, rosemary, lemon juice, black pepper, salt, paprika, breadcrumbs, and walnuts (if using). Mix well to combine.

Step 8

Lightly grease a baking dish with the remaining 1 tablespoon of olive oil. Place the onion shells upright in the dish.

Step 9

Stuff each onion shell with the quinoa and herb mixture, packing it down gently. If any filling is left over, you can place it around the onions in the dish.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to lightly brown the tops.

Step 11

Remove the onions from the oven and allow them to cool slightly before serving. Enjoy your soy-free, savory stuffed onions!

Nutrition Facts

Serving size	(1390.7g)

Amount per serving	% Daily Value*
Calories	1578.8

Total Fat 66.6g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3722.4mg	0%
Total Carbohydrate 207.3g	0%
Dietary Fiber 20.6g	0%
Total Sugars 37.0g
Protein 47.2g	0%

Vitamin D 0IU	0%
Calcium 341.8mg	0%
Iron 11.4mg	0%
Potassium 2319.2mg	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: 37.1%

Protein: 11.7%

Carbs: 51.3%