Stuffed baked onions

Stuffed baked onions

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

These stuffed onions are a good starter, though they also make a great accompaniment to roast meats, in which case you may want to stuff them with some trimmings from your joint instead. You could also try stuffing them with veal or chicken or make them vegetarian by adding some grated mature Cheddar in place of the meat.

Ingredients

Quantity Ingredient
4 medium-sized red onions, peeled
a good knob butter
80g fatty minced pork
salt
freshly ground black pepper
2 teaspoons ground cumin
120ml water
30g fresh white breadcrumbs
2 tablespoons parsley, chopped
a little bit corn oil, for brushing
or a little bit vegetable oil, for brushing

Method

  1. Preheat the oven to 200°C.
  2. Wrap the onions in foil, stand them on a baking tray and cook for about 45–50 minutes, or until they are fairly soft. Remove from the oven, take off the foil and leave to cool a little.
  3. Meantime, prepare the stuffing. Melt the butter in a frying pan. Season the pork with the salt, pepper and ground cumin, add to the pan and fry over a medium heat for a few minutes, stirring, until lightly coloured. Add the water and simmer gently for about 10 minutes or until the water has evaporated. Transfer to a bowl and leave to cool.
  4. Once the onions are cool enough to handle, chop about 1 cm off the tops of each, then carefully remove the skins, keeping the onions intact. Scoop out the centre of each onion with a spoon, leaving a couple of layers of flesh to hold them together. Reserve both the onion tops and scooped flesh.
  5. Finely chop the scooped onion flesh and mix it together with the pork, breadcrumbs and parsley. Season to taste. Spoon the filling into the onions and replace the tops. Place on a baking tray, brush with oil and bake for about 15–20 minutes, until the onions are lightly coloured and the filling is hot.
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