Stuffed Onions Recipe

Liven up your Sunday roast with this stuffed veggie side dish – sweet red onions are loaded with herby breadcrumbs, tangy sundried tomatoes and buttery pine nuts and baked until golden. A delicious, easy side that will really make your Sunday roast stand out!

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

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

Shop Ingredients from Tesco

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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