Slow Cooker Stuffed Greek Onions - 14g Carbs, 2g Fiber
Recipe By:
Serving Size: 4
Preparation Time :0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs
Veggie
Amount Measure Ingredient -- Preparation Method
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4 Vidalia onions -- or yellow onions, peeled
1 cup water
1/2 cup chevre cheese
1/2 cup feta cheese
2 tablespoons olive oil
2 tablespoons currants
1 tablespoon chopped fresh mint leaves
2 tablespoons pine nuts
Freshly ground black pepper -- to taste
For garnish: -- several sprigs fresh mint
Using a sharp knife, slice about one-third off the top of each onion, leaving a flat crown. Then remove a small slice from the bottom so it will remain upright in the slow cooker. Using a grapefruit knife or melon baller, carefully scrape out as much of the onion's core as you can without ruining the onion. Place the onions in the slow cooker insert, pour in the water, cover, and cook on low for about 3 hours, or until the onions are somewhat tender when pierced with a paring knife.
While the onions are cooking, combining the cheeses, olive oil, currants, chopped mint, and pine nuts in a bowl, mix together with a fork, and add a pinch of freshly ground pepper. Remove the cover of the slow cooker and fill each onion with 2 to 3 tablespoons of the mixture.
Recover and continue cooking for about 1 hour longer, or until the cheeses are melted and the onions are very tender and getting brown around the edges. Spoon any liquid in the bottom of the cooker over the onions.
Garnish each onion with a sprig of fresh mint and serve wither hot or at room temperature.
Serves 4.
AuthorNote: Stuffed eggplant, tomatoes, zucchini, and in this case, onions typically make their appearance on the table for special occasions in traditional Greek home. Vidalia onions, if you can find them, are a bit flatter and sweeter than yellow onions, and they are perfect for stuffing. Just slice a bit off the top and a tad off the bottom, and you've got the perfect "cup" for holding something delicious. Serve these with a plate of tomatoes or a green salad.
Cuisine: "Greek"
Source: "The Gourmet Vegetarian Slow Cooker by Lynn Alley, 2010."
S(Formatted by Chupa Babi): "March 2010"
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Per Serving (excluding unknown items): 225 Calories; 16g Fat (62.4% calories from fat); 8g Protein; 14g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 267mg Sodium
Exchanges: 0 Grain(Starch)
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