Stuffed Onions with Balsamic Drizzle

Stuffed Onions with Balsamic Drizzle

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From: Diabetic Living Magazine

Tender baked onions make the perfect edible container for whole-wheat couscous pilaf in this hearty side dish. The balsamic drizle is a real treat—try it for a party or holiday dinner.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup balsamic vinegar
  • 1 tablespoon low-sugar raspberry jam or apricot jam
  • 1 tablespoon 60-70% tub-style vegetable oil spread, divided
  • 8 medium white or yellow onions (about 3 pounds)
  • 1¼ tablespoons olive oil, divided
  • 2 medium green bell peppers, seeded and coarsely chopped
  • ⅔ cup cooked whole-wheat couscous
  • ½ cup dried currants
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon smoked paprika or paprika


  • Prep

  • Ready In

  1. For balsamic drizzle, bring balsamic vinegar to boiling in a small heavy saucepan; reduce heat. Simmer, uncovered, about 10 minutes or until reduced by half; remove from the heat. Stir in jam and 1 teaspoon vegetable oil spread; keep warm.
  2. Preheat oven to 400°F. Peel off and discard outer layer of each onion. Cut a ½-inch-thick slice from the stem end of each onion; coarsely chop the slices and set aside. Trim a small slice off the opposite end of each onion so it can stand upright. Using a melon baller or small scoop, hollow out each onion, leaving a ¼-inch-thick shell. Save the onion centers for another use.
  3. Place the onion shells on a foil-lined baking sheet; brush outsides of the onion shells with 2 teaspoons olive oil. Roast about 20 minutes or until lightly browned and almost tender. Remove from oven. Reduce the oven temperature to 350°F.
  4. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add bell peppers and the chopped onion; cook for 3 to 5 minutes or until tender, stirring occasionally. Remove from heat. Stir in couscous, currants, the remaining 2 teaspoons vegetable oil spread, salt, ground pepper, and paprika. Divide evenly among the onion shells.
  5. Bake, uncovered, for 20 to 25 minutes or until the onions are tender and heated through. Drizzle with 3 tablespoons of the balsamic drizzle (see Tip) before serving. Serve warm.
  • Tip: Store any unused balsamic drizzle in an airtight container in the refrigerator for up to 3 days; drizzle over cooked pork or chicken for added flavor.

Nutrition information

  • Serving size: 1 stuffed onion with about 1 teaspoon balsamic drizzle
  • Per serving: 180 calories; 4 g fat(1 g sat); 5 g fiber; 34 g carbohydrates; 4 g protein; 22 mcg folate; 0 mg cholesterol; 13 g sugars; 207 IU vitamin A; 32 mg vitamin C; 41 mg calcium; 1 mg iron; 164 mg sodium; 282 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 other carbohydrate, 1 vegetable, ½ fat

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