Easy Provencal Stuffed Onions Recipe

Large yellow onions, hollowed out and filled with a mix of green lentils, quinoa, kale, Kalamata olives and sun-dried tomatoes, then baked until the onion walls are sweet and soft. The chopped-out centres go into the filling, so nothing is wasted.

Leave the root end intact when you hollow them. That is what holds the layers together, and trimming it flat so the onion sits level is how people end up with a tray of collapsed rings. They are as good at room temperature as they are hot, which makes them useful for feeding people.

Ingredients:

• 4 large yellow onions
• 1 cup green lentils, rinsed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup chopped kale
• 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
• 1/4 cup Kalamata olives, pitted and halved
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Prep Time: 30 minutes

MindShift Mentors · 7 nights free

It’s 9pm and you’re not even hungry

The kitchen light goes on anyway. Fifteen minutes of guided audio a night, aimed at the pattern rather than the willpower.

Try 7 nights freeThat’s me, most nights

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Serving Size: 4 stuffed onions

Method

1. Prepare the Onions. Preheat your oven to 375°F (190°C). Cut the tops off the onions and carefully peel away the outer two layers, leaving the core intact. Slice a thin layer from the bottom of each onion so they can stand upright. Using a spoon, carefully scoop out the centre of each onion, leaving a shell about 2-3 layers thick. Be careful not to puncture the bottom. Chop the scooped-out onion pieces and set aside.
2. Cook the Lentils and Quinoa. In a medium saucepan, combine the rinsed lentils and quinoa with the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the lentils and quinoa are tender but not mushy. Drain any excess liquid.
3. Sauté the Aromatics. While the lentils and quinoa are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion pieces and cook until softened and slightly caramelised, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Combine the Filling. Add the cooked lentils and quinoa to the skillet with the sautéed onions and garlic. Stir in the sun-dried tomatoes, Kalamata olives, kale, thyme, and rosemary. Season with salt and pepper to taste. Cook for a few minutes until the kale is wilted.
5. Stuff the Onions. Fill each onion shell with the lentil and quinoa mixture, packing it gently. Place the stuffed onions in a baking dish. Drizzle a little olive oil over each onion.
6. Bake the Onions. Bake the stuffed onions in the preheated oven for 30-40 minutes, or until the onions are tender and the filling is heated through.
7. Garnish and Serve. Remove the stuffed onions from the oven and let them cool slightly. Garnish with fresh chopped parsley before serving. These Provençal Stuffed Onions make a beautiful and romantic centerpiece for your Valentine’s Day dinner. Enjoy.

Storage Instructions and Reheating Instructions

Leftover Provençal Stuffed Onions should be stored in an airtight container in the refrigerator. It’s best to let them cool completely before refrigerating to prevent condensation. Properly stored, leftover stuffed onions will last for 3-4 days in the refrigerator.

For the best taste and texture, we recommend reheating the stuffed onions in the oven.

Oven Method: Preheat your oven to 350°F (175°C). Place the stuffed onions in an oven-safe dish, adding a tablespoon or two of water or vegetable broth to the bottom of the dish to prevent them from drying out. Cover the dish with foil and reheat for 15-20 minutes, or until heated through.

Microwave Method (Less Recommended): While quicker, microwaving can sometimes make the onions a bit mushy. If using a microwave, place the stuffed onion on a microwave-safe plate and heat in 30-second intervals until warmed through.

Stovetop Method (For Smaller Portions): You can also reheat smaller portions in a skillet on the stovetop. Add a little oil or vegetable broth to the skillet and heat over medium-low heat until warmed through.

Tips for Best Results:

• Adding a little fresh parsley after reheating can brighten up the dish.
• If the onions seem dry after reheating, add a bit more vegetable broth or water.
• Avoid over-reheating, as this can make the onions and filling dry and less flavourful.

A table displays onions, garlic, and ingredients for Provençal stuffed onions with lentils, quinoa, and kale.

Nutrition Facts (Approximate Values per Stuffed Onion)

It’s important to note that these are estimates. Actual nutritional values can vary based on ingredient brands, portion sizes, and specific cooking methods. For precise calculations, use a nutrition calculator and input the exact details of your recipe.

Nutrient	Amount per Serving (Approximate)	% Daily Value*
Calories	350-450	18-23%
Total Fat	10-15g	15-20%
Saturated Fat	1-2g	5-10%
Cholesterol	0mg	0%
Sodium	400-600mg	17-25%
Total Carbohydrate	50-60g	17-20%
Dietary Fibre	10-15g	33-50%
Total Sugars	10-15g
Added Sugars	0g	0%
Protein	15-20g	30-40%
Vitamin D	Small Amount
Calcium	Moderate Amount
Iron	Good Source
Potassium	High Amount

Percent Daily Values are based on a 2,000 calorie diet.

Notes:

• The range in values reflects the variability possible with this type of recipe.
• Sodium content can be significantly impacted by the amount of salt used.
• This recipe is naturally cholesterol-free and a good source of fibre and plant-based protein.
• The nutritional information provided here is for general guidance only. For the most accurate nutritional breakdown, it is recommended to use a nutritional calculator and enter the specific ingredients and quantities you use in your recipe.

Dietary Information

This recipe for Provençal Stuffed Onions with Lentils, Quinoa, and Kale is naturally:

• Vegan: It contains no animal products.
• Vegetarian: As it’s vegan, it’s also inherently vegetarian.
• Gluten-Free: Lentils, quinoa, and the other ingredients used are naturally gluten-free. However, always double-check the labels of any packaged ingredients (like vegetable broth) to ensure they are certified gluten-free, as cross-contamination can occur during processing.

It is not keto-friendly due to the high carbohydrate content from the onions, lentils, and quinoa.

History of Provencal Stuffed Onions

While the exact origins of stuffing vegetables like onions are difficult to pinpoint, this particular Provençal variation draws inspiration from the classic French “petits farcis,” which are small stuffed vegetables often found in the cuisine of the Provence region. Historically, stuffing vegetables was a way to make the most of seasonal produce and create a hearty and flavourful meal, particularly in rural areas.

This recipe updates that tradition by incorporating modern dietary preferences and ingredients like quinoa and kale, which are not traditionally Provençal but add nutritional value and textural interest. The use of lentils also speaks to the resourceful nature of Provençal cooking, where legumes are a staple.

The combination of these elements, along with the classic Provençal herbs like thyme and rosemary, creates a dish that is both rooted in tradition and reflective of contemporary culinary trends, making it a fitting and delicious choice for a special occasion like Valentine’s Day.

FAQs

What onions should I use?

Large yellow onions. They are sweet enough to caramelise properly and big enough to hold a decent amount of filling once the centre is out. Red onions work and look good but go softer, and they lose their shape if you cook them as long as this recipe asks for.

How do I hollow out onions without them collapsing?

Cut the top off, leave the root end intact, and take the centre out from the top with a teaspoon or a melon baller. Leave two or three layers as the wall. The root holding the layers together is what stops the whole thing unravelling, so do not trim it flat.

Can I make it ahead?

Yes. Stuff the onions a day ahead, keep them covered in the fridge, and bake them when you need them, adding about ten minutes to the time from cold. The lentil and quinoa filling can be made two days ahead on its own.

What do I do with the onion centres?

Chop them and cook them into the filling. That is where a lot of the flavour is, and the recipe is built expecting it. Anything left over goes into a stock bag in the freezer.

Final Thoughts

These Provençal Stuffed Onions with Lentils, Quinoa, and Kale offer a delightful and unexpected twist on a classic dish. They’re not only visually stunning, making them perfect for a romantic Valentine’s Day dinner, but also packed with flavour and wholesome ingredients. This recipe proves that healthy eating can be both delicious and elegant. The combination of sweet caramelised onions, earthy lentils and quinoa, and the vibrant flavours of Provence creates a truly memorable culinary experience.

Whether you’re looking for a vegan main course, a unique dish to impress your loved one, or simply a healthy and satisfying meal, these stuffed onions are sure to please. So, ditch the crowded restaurants this Valentine’s Day and create a special moment at home with this easy yet impressive recipe. You and your Valentine will surely savor every bite.

• Provençal Stuffed Onions
• Stuffed Onions