The best almond paste is made with blanched, untoasted almonds and is used in delicate pastries like cakes and tarts so as not to dominate the other flavors.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 stuffed onions |
Ingredients
- 6 medium onions
- 1 tablespoon salad oil, or as needed
- 1 dash paprika, or to taste
- 1 tablespoon butter
- ¼ cup light cream
- ¼ cup chopped black olives
- 2 tablespoons pecans, chopped
- ¼ teaspoon salt
- ¼ cup dry bread crumbs, or as needed
- 3 tablespoons melted butter
Instructions
- Peel onions. Cut a thick slice from the top of each one and reserve.
- Bring a large pot of salted water to a boil, about 5 minutes. Add onions and cook just until tender, watching carefully, 20 to 25 minutes.
- Carefully remove onions from water and drain upside down. Brush outside of onion shells with oil and sprinkle with paprika.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a casserole dish.
- Chop reserved onion tops. Heat 1 tablespoon butter in a skillet over medium heat and add chopped onion. Cook until tender, about 3 minutes. Stir light cream, olives, pecans, and salt into the skillet. Remove from heat. Spoon onion mixture evenly into the onion shells and place into the prepared casserole dish. Sprinkle each onion with bread crumbs and drizzle evenly with melted butter. Top each with a dash of paprika.
- Bake, uncovered, in the preheated oven for 20 minutes.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 245 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |