Roasted onions stuffed with parsley & garlic migas

Roasted onions stuffed with parsley & garlic migas

Pintxo

By
From
Basque
Serves
4
Photographer
Laura Edwards

Onions never feature very often on menus or in books as a dish in their own right, which is a great shame as they are so versatile. I like to stuff onions with fried beef or lamb mince, or cheese and walnuts, and then roast them. This particular recipe is really good to make as a pintxo, and it’s something that people probably wouldn’t expect, so you will impress them.

Migas are small fried breadcrumbs that you add to dishes for some texture, normally made with plenty of olive oil, garlic and peppers.

I have such great memories of chatting with my grandfather when he was cutting the leftover bread into small pieces in order to make the migas. My mum would then make them the following morning – gorgeous little golden nuggets!

Ingredients

Quantity Ingredient
8 small onions
olive oil
2 garlic cloves, finely chopped
50g stale bread, cut into small cubes
25g dried apricots, chopped
50g toasted pine nuts
sea salt
freshly ground black pepper
small handful chopped parsley

Method

  1. Cut the base and top off the onions, blanch them for 20 minutes in simmering water to soften them, then peel off the skins. Use a small knife to remove the heart of each of the onions and finely chop.
  2. Preheat the oven to 170°C.
  3. Heat a little oil in a pan and fry the chopped onion hearts with the garlic for a few minutes. Add the bread, apricots and toasted pine nuts and fry together for a few minutes. Season and add the parsley.
  4. Stuff the mixture into the onions and place on a baking tray. Drizzle with oil and roast for 20–25 minutes until the onions are tender and golden. Scatter with sea salt and serve.
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