Roasted sweet onions
Without peeling onion cut one inch off the top and bottom of onions onion stand upright reserve onion tops but discard bottoms
Remove all but the outer two layers of each onion by scooping out center of onion
Preheat oven to 400 degrees
In Small pt combine stock apricots zest over medium heat
Gently simmer until apricots are plump and liquid is reduced to .5 cup about 10 minutes
Melt 3 tablespoons of butter and stir in chopped onions
Add lamb cinnamon and cumin to onions cook c for 10 minutes
Take off heat and add in apricot mixture parsley and mint
Let cool
Spoon the lamb mixture into onions and sprinkle with breadcrumbs and dot with butter
Cover with aluminum foil and bake for 30 minutes
Remove foil and bake for another 10 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1114g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2480 | ||
Calories from Fat: 2047 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 227.4g | 303 % | |
Saturated Fat 112g | 560 % | |
Monounsaturated Fat 85.4g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 378.2mg | 116 % | |
Sodium 1576.5mg | 54 % | |
Potassium 1855.6mg | 49 % | |
Total Carbohydrate 75.6g | 22 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 67.8g | ||
Protein 37.9g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2480
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