Stuffed onions

Name: Stuffed onions
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 6 large onions (about 100 g each); 2 TABLESPOONS Oil; 75 g Millet; 3/4 l Vegetable broth (instant); 1/2 bunch Parsley; 75 g Smoked cheese; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 red pepper; 20 g Butter or margarine; 1 TABLESPOON Flour; 100 g Aivar (sweet pepper puree from the jar)

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

6 large onions (about 100 g each)
2 TABLESPOONS Oil
75 g Millet
3/4 l Vegetable broth (instant)
1/2 bunch Parsley
75 g Smoked cheese
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 red pepper
20 g Butter or margarine
1 TABLESPOON Flour
100 g Aivar (sweet pepper puree from the jar)

Directions

1
Peel the onions and cut off the lid. Hollow out the onions. Finely chop the onion interior. Heat oil in a pot. Fry half of the chopped onions in it until transparent. Add millet and 1/4 litre stock.
2
Bring to the boil, cook for 20 minutes, let cool. Wash parsley, chop finely except for a little bit for garnishing. Cut cheese into small cubes. Mix millet, parsley and cheese. Season to taste with salt and pepper. Put onions in a casserole dish, add millet. Pour on 1/4 litre of stock and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Clean, wash and dice the peppers. Heat the fat in a pot. Sauté the bell peppers and remaining onions in it. Dust with flour. Stir in the Aivar and 1/4 litre stock and simmer for 5 minutes.
3
Clean, wash and dice the peppers. Heat the fat in a pot. Sauté the bell peppers and remaining onions in it. Dust with flour. Stir in the Aivar and 1/4 litre stock and simmer for 5 minutes. Season to taste with salt and pepper. Arrange the onions with the sauce on plates. Serve garnished with parsley