Vegetarian · ALWAYS FREE
Barley and walnut stuffed onions
Tender onion shells cradle pearled barley, walnuts and their own sautéed centers over a fresh tomato sauce.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Combine barley and about 12 ½ oz (350 g) water in a small covered saucepan. Simmer gently 30-45 minutes until tender, checking the package; add plain water if needed. Uncover briefly to absorb or evaporate loose water rather than draining. Meanwhile halve the onions lengthwise through the root. Simmer halves in plain water 12-15 minutes until outer layers bend; lift out and cool 10 minutes. Retain every edible center as you gently scoop out the middle, leaving two or three outer layers for each of eight shells.
- Chop all removed onion centers. Heat about 1 ½ tbsp (20 g) olive oil in a skillet and cook chopped centers 12-15 minutes until soft and reduced. Add garlic and thyme for 1 minute. Stir in all cooked barley, walnuts, parsley, 2 g salt and pepper. Heat the oven to 375°F (190°C).
- Mix tomatoes and all their juice with remaining 10 g oil and 2 g salt in a 9-by-13-inch (23-by-33-cm) baking dish. Nestle in onion shells and divide filling among them; place any excess filling between the shells so none is discarded. Cover tightly with foil and bake 35 minutes. Uncover and bake 15-20 minutes more, until the shells are completely tender and the filling reaches 165°F (74°C).
- Rest 10 minutes. Serve two halves per portion with one quarter of the tomato sauce and any surrounding filling. Refrigerate leftovers in shallow containers within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 339 kcal
- Protein
- 7.7 g
- Total carbohydrate
- 41.6 g
- Total fat
- 18 g
- Total sugars
- 11.7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Divide all eight stuffed halves, any extra filling and the complete tomato base equally by four. Contains barley gluten and walnuts. Vegan and dairy-free criteria require plain ingredients without animal additions; these tags are not allergen-safety claims.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegan: Complete ingredient review of Barley and walnut stuffed onions: 4 similarly sized large onions; dry pearled barley; water for barley; raw walnut kernels; ripe tomatoes; olive oil; garlic; parsley; dried thyme; salt; ground black pepper. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Vegetarian: Complete ingredient review of Barley and walnut stuffed onions: 4 similarly sized large onions; dry pearled barley; water for barley; raw walnut kernels; ripe tomatoes; olive oil; garlic; parsley; dried thyme; salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Barley and walnut stuffed onions: 4 similarly sized large onions; dry pearled barley; water for barley; raw walnut kernels; ripe tomatoes; olive oil; garlic; parsley; dried thyme; salt; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
