Stuffed Onions
A modern take on a vintage stuffed onion recipe!
Ingredients
Scale
- 8 medium onions
- 2 tbsp olive oil
- 2 sausages, your choice of flavour,
- 2 tbsp plus more for sprinkling over the top, breadcrumbs
- 1 handful of chopped parsley
- 1/2 tsp thyme leaves
- 1 cup beef or chicken or vegetable stock
- 1/2 cup dry white or red wine (your preference)
- 1 tbsp dukkah to garnish (optional)
- 8 small sprigs of thyme to ganish (optional)
Serving Suggestion
- 8 slices of baguette
- Aioli
- Rocket Leaves
Instructions
- Peel the onions and cut the top and bottom off so they sit flat.
- Scoop out the insides so 2/3 layers of onion are left.
- Finely chop half of the scooped out onion. (Save the rest for another recipe).
- Blanch the cases for 5 minutes then leave to dry.
- Heat the olive oil in a skillet then add the chopped onions. Allow them to soften and colour slightly – about 5 minutes.
- Remove the sausage meat from the skins and crumble into the onion mix. Cook for around 5 minutes.
- Drain off the excess fat and add half of the wine and the breadcrumbs..
- Cook for a few minutes then add the herbs, salt and pepper.
- Fill the shells with the stuffing mix.
- Sprinkle with the remaining breadcrumbs and the dukkah if using.
- Garnish with a ting sprig of thyme.
- Arrange the onions in serving dish. Pour in the stock and the remaining wine.
- Bake in a 180C / 350F oven for 45 minutes, basting occasionally.
- Meantime, toast the baguette slices.
- Spread with the aioli and the rocket.
- Top with the cooked onions.
Notes
- Stuffing ingredients and serving suggestions can be modified based on the type of sausages you use and your favourite condiments.