Bulgur Stuffed Onions

6 medium onions, red or white
2 Tbsp (30 mL) extra-virgin olive oil, divided
3 garlic cloves, minced
1/2 tsp (2 mL) salt
3/4 cup (180 mL) medium bulgur
1 cup (250 mL) boiling water
1/2 cup (125 mL) toasted almonds, finely chopped
1/4 cup (60 mL) yellow raisins
2 tomatoes, chopped
1 tsp (5 mL) fresh thyme leaves, chopped
1/4 tsp (1 mL) freshly ground black pepper
2 cups (500 mL) spinach, chopped
1/2 tsp (2 mL) lemon zest
1/4 cup (60 mL) goat cheese or aged Gruyère cheese

Preheat oven to 375 F (190 C).

Cut off top 1/2 in (1 cm) of each onion and discard. Trim root end just enough for onion to stand upright. Peel skin off each onion and, with a melon baller or spoon, scoop out all but the outer 2 layers, reserving half the onion scraps. Place onion shells in 13 x 9 x 2 in (3.5 L) baking dish and set aside.

Finely chop reserved onion scraps while heating 1 Tbsp (15 mL) olive oil over medium heat in large frying pan. Cook chopped onion, garlic, and salt, stirring occasionally, until onions are golden brown, about 20 minutes.

Meanwhile, combine bulgur and boiling water in bowl. Cover and let sit for 15 minutes. Drain and transfer to large bowl. Stir in almonds, raisins, and chopped tomatoes. Set aside.

When onions are golden stir in thyme and pepper. Cook for 1 minute before adding spinach. Continue cooking, stirring constantly, until spinach is wilted, about 4 minutes. Add onion mixture to bulgur mixture. Add lemon zest and mix well.

Divide stuffing among onion shells and top each with cheese. Drizzle remaining 1 Tbsp (15 mL) olive oil over onions and cover loosely with foil. Bake for 1 hour. Uncover, baste onions with pan juices, and continue baking until onions are very tender, about another 20 minutes. Let cool slightly before serving.

Serves 6.

Each serving contains: 254 calories; 8 g protein; 13 g total fat (3 g sat. fat, 0 g trans fat); 29 g carbohydrates; 6 g fibre; 257 mg sodium

from "Onions, Garlic, and Leeks!", alive #354, April 2012