Stuffed onions

    1 hour 10 minutes

    These nutty, fruity onions are particularly good served with roast pork.

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    Serves: 4 

    • 4 large onions, each about 250 g, peeled
    • 175 g Brie cheese, cubed
    • 1/2 cup coarsely chopped walnuts, almonds or hazelnuts
    • 2 tablespoons raisins
    • 1 tablespoon chopped fresh sage
    • Salt and freshly ground black pepper
    • 2/3 cup vegetable stock (p.304)
    • 30 g butter, melted
    • 2 teaspoons soft light brown sugar

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Preheat the oven to 180°C. Cook the onions in boiling water for 10 minutes, then drain well and rinse under cold water until cool enough to handle. Using a sharp knife, cut a thin slice from the top and remove the centre from each onion, making a hollow about 4 cm deep and 5 cm wide.
    2. Chop the onion centres and tops finely and combine the chopped onions in a bowl with the cheese, nuts, raisins and sage. Season to taste. Pack the mixture into the centre of each onion, pressing it down firmly. Pile any leftover filling on top.
    3. Arrange the stuffed onions in a shallow, heatproof dish that is large enough to hold them comfortably. Pour the vegetable stock over the onions. Brush the onions with the melted butter and sprinkle the light brown sugar over the top.
    4. Cover the dish with foil, but do not let the foil touch the onions. Bake in the oven for 15 minutes, then remove the foil and bake for a further 20–30 minutes, or until the onions are lightly browned and tender and the top of the stuffing is crisp.
    5. Remove the dish from the oven, baste the onions with the cooking juices and serve.


    Ham-stuffed Onions: Prepare as for stuffed onions, but replace the cheese mixture with 200 g minced ham, mixed with a little sour cream and chopped celery. Serve with rice as a main course, or on their own as a light lunch.

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