Stuffed vegetables fit onion as an accompaniment to grilled or roasted meat or poultry very well. For the main course I would double the amount of onion and serve stuffed with rice or fresh bread. A large Spanish onion peel, halve and scoop out with a melon balls or teaspoon. It can withstand a round about 1/2 inch margin. The onion put into a saucepan, cover with water and bring to a boil.
The water with salt, season to switch back to medium level onion and cook until tender about 10 minutes. Preheat the oven to 200 °. The hollowed-out pieces of onion into cubes and fry in half the butter. Deglaze with vegetable broth, boil about 5 minutes and season with white pepper, salt and thyme. Creme Fraiche Herb Stir the onions and pour the onion sauce in a baking dish. Clean mushrooms, cut into cubes and fry in the remaining butter. The tomato cut into small dice, and give the mushrooms with white pepper, salt and thyme.
Cottage cheese with mushrooms and tomato mix. The onion Drain well and fill with cottage cheese and vegetables, as previously seen in the picture. Remnants of cottage cheese and sprinkle over the vegetables, onion sauce. The stuffed vegetables, onion and put into the baking dish on the middle rack for about 15 minutes of baking.
¤1 Spanish onion
¤20 g Butter
¤0.2L Vegetable stock
¤50 g Herb Creme Fraiche
¤100 g Mushrooms
¤100 g Cottage cheese
Serves 3 – 191 cal per serving , 15 mins Prep – 30 mins Total