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Stuffed onions recipe
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Try these stuffed onions for a veggie Sunday roast – sweet red onions are loaded with herby breadcrumbs, tangy sundried tomatoes and buttery pine nuts and baked until golden. See method
Ingredients
- 3 medium red onions, peeled
- 2 tsp olive oil, plus 1 tsp for drizzling
- 2 tsp thyme leaves, chopped, plus extra to serve
- 1 slice soft bread, blitzed to crumbs, or 30g dried breadcrumbs
- 3 sundried tomatoes, finely chopped
- 20g vegetarian hard cheese or Parmesan, finely grated
- 2 tbsp pine nuts, toasted
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
365kj
88kcal
4%
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Fat
6g
8%
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Saturates
1g
6%
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Sugars
2g
2%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 6.5g
Protein 2.5g
Fibre 1g
Method
- Trim the stalks and stems from the onions so they can sit upright on either end, then cut in half widthways. Use a teaspoon to carefully scoop out the middle of the onion, leaving the base and about 2 layers at the sides intact. Steam the outer layers for 10 mins until tender; finely chop the middle.
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a frying pan over a medium heat, add the chopped onion with a pinch of salt and fry for 10 mins, stirring regularly, until golden. Tip into a bowl and mix in the thyme, breadcrumbs, tomatoes, cheese and pine nuts.
- Fill the onion shells with the stuffing mixture and place in small baking dish. Drizzle with a little oil and bake for 20-25 mins until golden. Sprinkle with the extra thyme to serve.
Tip: Stuff the onions a day in advance, then cover and chill. Bring to room temperature before baking.
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