Stuffed onions

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

  • Serves 6
  • 25 mins to prepare and 25 mins to cook
  • 88 calories / serving
  • Healthy

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

Each serving contains

  • Energy

    365kj
    88kcal
    4%
  • Fat

    6g 8%
  • Saturates

    1g 6%
  • Sugars

    2g 2%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 6.5g Protein 2.5g Fibre 1g

Method

  1. 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.
  2. 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.
  3. 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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