Stuffed onion

Ingredients for 2 servings:

• 4 large onions
• 2 tsp oil
• 200 g minced meat (preferably beef)
• 1 can of corn
• 1 can of tomatoes, chopped
• salt and pepper
• Tomato paste
• Herbs
• 60 g cheese (e.g. Emmental)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW suitable

Peel the onions and cut off the tops. Leave a very small amount of the bottom, just enough to keep the onions standing upright. Then place them in water and cook until they are no longer hard. This should take about 20 minutes, depending on the size of the onion. They shouldn’t be too soft, or they will fall apart. In the meantime, heat 2 teaspoons of oil. Brown the minced meat in it. Chop the cut-off onion tops and add them to the mince. Add the corn and chopped tomatoes and simmer. Hollow out the onion (careful!). Chop the contents of the onion and add them to the minced meat. Season the mixture with salt, pepper, tomato paste, herbs, etc. Place the onions in a baking dish and fill with the prepared mixture. The rest can either be added to the baking dish or left in the pan and heated briefly at the end. Sprinkle the cheese over the stuffed onions and bake the whole thing in the oven at around 180 degrees (convection oven) for about 20 minutes. Before taking them out, pierce the onions to see if they are soft.