Stuffed Onions

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8 small onions
1 Tbsp olive oil
2 Tbsp olive oil
1 large onion, finely diced
1 sweet potato, peeled and finely diced
1 zucchini, finely diced
1 small eggplant, peeled and finely diced
pinch coarse black pepper
1 tsp onion powder
1-2 tsp salt
1 cup ground almonds


Preheat oven to 350°F. Cutting off as little as possible, remove the two ends of each onion; peel onions. Make a slit through one side of each onion to the center, so that each ring is sliced halfway through.
In a large saucepan, bring water to boil. Add onions and boil 15 minutes. Strain and let cool. At this point, it should be easy to peel apart each onion layer. Separate onion layers.
Prepare the stuffing: Heat oil in a sauté pan over medium-high heat. Add onion and sweet potato; sauté, stirring occasionally, for 12 minutes. Add zucchini and eggplant. Cover, lower heat, and cook, stirring occasionally, until vegetables are soft and cooked through, about 20-30 minutes. Stir in seasoning and almonds. Remove from heat.
Place a spoonful of stuffing into each onion layer. Roll up and seal each layer (Onions can be frozen at this point.)
Place stuffed onions into a baking pan just large enough to hold them. Sprinkle with oil. Cover and bake 20 minutes. Uncover and bake additional 10 minutes.
note: you can use red onions or a combination of red and white to give this dish a different look.