Stuffed onions with sheep's cheese - vegetarian
Time
Preparation time: 15 min.
Cooking or baking time: 1 hour 5 min.
Total preparation time: 1 hr. 20 min.
I still had 100 grams of feta cheese and wondered what I could do with it. In the fridge were two large onions, a few cocktail tomatoes and a red pepper. This is how this vegetarian dish, which has become pretty tasty, was created.
Ingredients for 1-2 persons
- 2 onions
- about 40 g cocktail tomatoes
- ½ pepper (I had a red, visually would certainly very well a yellow or orange peppers fit)
- 2-3 sprigs of thyme
- lemon juice
- 100 g sheep's cheese
- pepper
- 30 - 40 g almonds (roasted)
- coarse sea salt
- 125 g sour cream or creme fraiche
- 1 pinch of dried herbs such as: oregano, paprika, marjoram, cayenne pepper, garlic powder ...
- 1 teaspoon vegetable broth powder
- 1 Msp. Garlic puree or garlic powder (to taste)
- olive oil
preparation
- First, the oven is preheated to 180 degrees.
- In an ovenproof dish, sprinkle the bottom with sea salt and place the onions on top and cook for 45 minutes until the onions are cooked. Possibly. a few minutes longer, depending on the oven. The onions should be cooked well in any case.
- While the onions are cooking in the oven, the filling is prepared: the ½ pepper is cut into small cubes, the cocktail tomatoes are quartered or cut into small slices, and the drained feta cheese is roughly diced.
- Wash the thyme sprigs and pluck the leaves and cut into small pieces.
- Paprika, tomatoes, sheep's cheese, thyme and 1 teaspoon vegetable broth powder are mixed and everything is seasoned with pepper and lemon juice.
- Remove the cooked onions from the oven, allow to cool slightly and then peel off the peels. On a board you can then cut off the lid of the onions and carefully hollow out the inside with a teaspoon, so that only one shell of the onion is available (about 5mm wide edge).
- Chop the hollowed onion remainders and add to the paprika-tomato-paprika mixture and mix.
- Fill the onions with this mixture, I would recommend topping up with sheep's cheese fritters, that will look nice later. Quietly stuff the onion, i. Press the filling with the spoon so that as much filling as possible gets into the onion.
- The rest of the stuffing comes on a piece of tin foil - I added some garlic paste and a bit of olive oil - and then formed a package.
- Put the onions in the tin and the aluminum foil in the oven and bake for 15-20 minutes at 180 degrees.
- In the meantime, a cream of the sour cream / creme fraiche, salt and pepper, a little lemon juice and the dry herbs is seasoned at will. Of course, you can also take fresh herbs, I did not have enough at home, but the cream tasted so very good! I added a few more leaves of fresh thyme.
- The almond flakes are lightly roasted in a pan without fat.
- In the end, arrange everything nicely, sprinkle the onion and vegetable mixture in the packet with the almond flakes. Not to save, that's what makes that extra extra :)
Tips
- When eating, I noticed that the almonds are extremely good to fit and you should rather take more than less.
- Garlic baguette / herb baguette and a crispy leaf salad fit perfectly.
- The onions should be really good, so that they can be well hollowed out first, but also so that they do not taste too bulbous. I do not like it when it's crisp, but of course that's a matter of taste.
- After hollowing out, I had a small hole in the bottom of the onions. For this to be closed, I put the onions, depending on a larger piece of onion that was left over so that does not run out so much down when the onions are baked with the stuffing.
- The filled vegetarian onions are suitable as a main or appetizer.
