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.

Source: Diabetic Living Magazine


Recipe Summary test

35 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 400 degrees F. Peel off and discard outer layer of each onion. Cut a 1/2-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 1/4-inch-thick shell. Save the onion centers for another use.

  • 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 degrees F.

  • 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.

  • 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 Facts

1 stuffed onion with about 1 teaspoon balsamic drizzle
180 calories; protein 4.4g; carbohydrates 34.4g; dietary fiber 5.2g; sugars 13g; fat 3.7g; saturated fat 0.6g; vitamin a iu 207.1IU; vitamin c 31.9mg; folate 22.3mcg; calcium 41.4mg; iron 1.3mg; magnesium 18.3mg; potassium 282.1mg; sodium 164.2mg.

2 other carbohydrate, 1 vegetable, 1/2 fat