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Ingredientes
- 6 med yellow onions
- 5 Tbsp. butter
- 1Â 1/2 c. chicken stock
- 1 tsp chopped lemon zest
- 16 x dry apricot halves, coarsely minced
- 1/2 lb grnd lamb
- 1 tsp grnd cinnamon
- Â Â Coarse (kosher) salt and freshly grnd black pepper
- 3 Tbsp. chopped fresh parsley
- 3 Tbsp. chopped fresh mint
- 2 Tbsp. coarse fresh bread crumbs
Direcciones
- Without peeling onions, cut 1 inch off top of each, and sufficient off bottom so onions stand upright. Remove all but outer 2 layers of each by scooping out centers with a paring knife or possibly pushing onion up through top. Throw away bottoms, set outer layers and tops aside. Finely chop centers.
- Heat 3 Tbsp. of butter in large skillet over medium-low heat. Add in minced onions. Cook about 15 min, or possibly till soft.
- In separate pan, bring chicken stock to a simmer over medium heat. Add in lemon zest and apricots and cook till apricots are soft, about 10 min. Lower heat and/or possibly cover pan if stock evaporates too quickly.
- Pre-heat oven to 400 degrees. Add in lamb and cinnamon to skillet with onions.
- Increase heat to medium. Season with salt and pepper. Cook lamb till crumbly, about 5 min, stirring occasionally. Remove from heat. Stir in stock-apricot mix and 2 Tbsp. each chopped parsley and mint. Cold slightly.
- Spoon filling into onion shells. Place in oven-proof dish. Sprinkle bread crumbs on top of each shell. Dot with remaining butter. Add in onion tops to dish and 1/4 c. water. Bake, basting twice, for 20 min. Cover with foil and continue baking till onions are tender, about 20 min. Garnish with remaining mint and parsley. Serve with onion tops.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1803g | |
| Calories 1729 | |
| Calories from Fat 1018 | 59% |
| Total Fat 114.55g | 143% |
| Saturated Fat 60.28g | 241% |
| Trans Fat 0.0g | |
| Cholesterol 318mg | 106% |
| Sodium 1240mg | 52% |
| Potassium 3154mg | 90% |
| Total Carbs 128.26g | 34% |
| Dietary Fiber 25.0g | 83% |
| Sugars 74.42g | 50% |
| Protein 58.02g | 93% |
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