Stuffed Onions

Name: Stuffed Onions
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 532.32 ml vegetable stock; 2 cl white wine; 4 large onions; 3 small tomatoes; 630.98 ml fresh white breadcrumbs; 92.13 g feta, crumbled; 315.37 ml parsley, finely chopped; 44.37 ml olive oil, plus extra to finish; 2 garlic cloves, crushed; 3 green onions, thinly sliced; 3.69 ml salt; ground black pepper; butter, for greasing

Submitted by Brookelynne26

"From Plenty by Yotam Ottolenghi. He also suggests a variation on this recipe; baking the onions in tomato sauce and sprinkling with cheese."

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Ready In:: 1hr 5mins
Ingredients:: 13
Serves:: 4

ingredients

532.32 ml vegetable stock
2 cl white wine
4 large onions
3 small tomatoes
630.98 ml fresh white breadcrumbs
92.13 g feta, crumbled
315.37 ml parsley, finely chopped
44.37 ml olive oil, plus extra to finish
2 garlic cloves, crushed
3 green onions, thinly sliced
3.69 ml salt
ground black pepper
butter, for greasing

directions

Preheat the oven to 350°F Have ready a small, buttered oven-proof dish. Put the stock and white wine into a medium-sized saucepan, bring up to a boil, then turn down the heat to a simmer.
Meanwhile, trim 1/4 inch off the top and bottom of the onions, then cut them in half lengthways. Remove the skin and carefully take out most of the insides, keeping only two or three layers of the outer skin of each onion intact (set aside the insides for other uses). Carefully separate the outer layers from each other and place, a few at a time, in the simmering stock. Cook for three to four minutes, until just tender, then drain well and leave to cool slightly. Repeat until all the onion has been blanched.
To make the stuffing, use a coarse cheese grater to grate the tomatoes into a large bowl (you will be left with most of the skin in your hand; discard it). Add breadcrumbs, feta, parsley, oil, garlic, spring onion, salt and pepper. Fill each onion skin with stuffing. Pull the sides together so that you end up with a fat cigar shape. Place seam-side down in the buttered dish. Bake for 45-50 minutes, until soft and lightly coloured, with the stuffing bubbling. Serve warm with a drizzle of oil.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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