Stuffed onions recipe
Try these stuffed onions for a veggie Sunday roast – sweet red onions are loaded with herby breadcrumbs, tangy sundried tomatoes and buttery pine nuts and baked until golden.
See method- Serves 6
- 25 mins to prepare and 25 mins to cook
- 88 calories / serving
Ingredients
- 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
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Shop ingredientsEach serving contains
- Energy
- 365kJ 88.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 6.5gProtein 2.5gFibre 1.0g
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Method
- 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.
- See more Side dish recipes
