Stuffed Onions

  • 4 large onions
  • 150g goat’s cheese
  • 50g freshly made breadcrumbs from day-old bread
  • 8 plump sun-dried tomatoes chopped
  • 2 cloves crushed garlic
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons freshly chopped parsley
  • 2 tablespoons chopped bacon or pancetta (optional)
  • 1 egg, beaten
  • 3 tablespoons pine nuts
  • Olive oil, for drizzling

Pre-heat your oven to 180°C. Place the onions unpeeled into a large saucepan, cover with water and salt lightly, bring to the boil and boil for 10 minutes, then remove with a slotted spoon and allow to cool. Once the onions have cooled using a sharp knife cut them in half horizontally. Very gently ease out the centres keep the flesh and chop them for use in the filling. You should be left with a firm outer shell, leave to one side until needed.

In a frying pan, fry off the bacon, thyme and garlic with a tiny bit of olive oil. Then add the sun-dried tomatoes, half of the parsley, half of the thyme, two tablespoons of pine nuts and cook until the onions are softened.

Then in a bowl, add most of the breadcrumbs, leaving some aside to sprinkle on top, add the goat's cheese and break it up with the back of a fork.

Combine the cheese and breadcrumbs with the remaining thyme and then add the onion mix, an egg and the remaining parsley and stir together thoroughly. Spoon equal amounts of the filling into the onions halves and garnish with the remaining breadcrumbs and pine nuts.

Place the onions into an oven-proof dish and bake for about an hour. Once the onions are tender and golden and still intact remove them from the oven and drizzle over some olive oil. Serve on a bed of creamy risotto or polenta and a large green salad.

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