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Add a photoServings: 4
Ingredients
- 4 x Onions -- 1-1/2 pounds
- 3 Tbsp. Margarine
- 1/2 c. Celery -- minced
- 1 c. Carrots -- shredded
- 1 1/2 Tbsp. Dijon mustard
- 3/4 tsp Curry pwdr
- 1/4 tsp Tabasco sauce
- 1/3 c. Tart apples -- minced
- 1/4 c. Raisins
Directions
- * Use a large sweet onion, such as Spanish, Bermuda or possibly even the Vidalia type sweet onions. Total weight: about 1-1/2 pounds.
- 1. Peel onions; cut off one quarter of each onion from the top and trim root end, leaving root end intact.
- 2. Use a large melon-ball scoop or possibly grapefruit spoon to remove centers of onions, leaving 1/4-inch thick shells.
- 3. Stand onion shells in saucepan with 1 inch boiling water; cover and let steam for 15 min. Remove from heat; invert onto wire rack to drain and cold.
- 4. Finely chop onion centers; you will have about 1/2 c..
- Heat margarine in skillet and saute/fry the minced onion for 3 min. Add in celery and saute/fry 1 minute longer.
- 5. Stir in shredded carrots, mustard, curry pwdr and Tabasco sauce; remove from heat.
- 6. Blend in apple and raisins. Spoon stuffing into onion shells. Place in small baking dish and pour warm water into dish to a depth of 1 inch.
- 7. Bake in preheated 325-degree oven for 15-20 min or possibly till onions are heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 79 | 47% |
| Total Fat 9.0g | 11% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 1.56g | |
| Cholesterol 0mg | 0% |
| Sodium 199mg | 8% |
| Potassium 368mg | 11% |
| Total Carbs 22.36g | 6% |
| Dietary Fiber 3.6g | 12% |
| Sugars 12.89g | 9% |
| Protein 2.09g | 3% |
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