Baked Stuffed Onions
"This dish has been around since the Middle-Ages, but this recipe brings it bang-up-to-date for the 21st century, by using goat cheese and sun-dried tomatoes."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 large onions
- 2 ounces couscous
- 1⁄2 cup vegetable broth
- 3 tablespoons olive oil
- 1 garlic clove, finely chopped
- 2 ounces goat cheese, crumbled
- 3 sun-dried tomatoes packed in oil, drained and finely chopped
- 1 tablespoon pine nuts, toasted
- 1 tablespoon fresh parsley, chopped
directions
- Preheat the oven to 400°F
- Peel onions, leaving the root intact. Boil in a large pan of salted water for 15 to 20 minutes, until tender. Drain and run under cold water.
- Drain upside down on kitchen paper.
- Meanwhile, put couscous in a heatproof bowl, pour over broth and set aside for 10 minutes, until all broth is absorbed.
- Slice 3/4in off the onion tops and discard.
- Scoop out centres with a teaspoon, leaving outside layers to form a firm shell.
- Chop half the scooped-out onion and discard the rest (it will keep in the fridge for two days - use on pizzas or add to stir-fries).
- Heat 1 tablespoon of oil in a pan.
- Fry the onion and garlic for 3 minutes, until soft. Remove from heat and stir in couscous, cheese, tomatoes, nuts and parsley. Season.
- Sit the onions, cut side up, in a roasting tin and spoon the filling into the cavities.
- Brush the onions with the rest of the oil and bake for 30 minutes, until golden and tender.
- Cover the filling with a small piece of tin foil if it starts to get too brown.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
