Stuffed Onions
This stuffed onions recipe is a rustic, flavour-packed favourite - soft sweet onions filled with creamy goat’s cheese, crispy bacon, herby breadcrumbs and toasted pine nuts.
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Ingredients
Method
Pre-heat your oven to 180°C. Place the onions unpeeled into a large saucepan, cover with water and salt lightly, bring to the boil and boil for 10 minutes, then remove with a slotted spoon and allow to cool. Once the onions have cooled using a sharp knife cut them in half horizontally. Very gently ease out the centres keep the flesh and chop them for use in the filling. You should be left with a firm outer shell, leave to one side until needed.
In a frying pan, fry off the bacon, thyme and garlic with a tiny bit of olive oil. Then add the sun-dried tomatoes, half of the parsley, half of the thyme, two tablespoons of pine nuts and cook until the onions are softened.
Then in a bowl, add most of the breadcrumbs, leaving some aside to sprinkle on top, add the goat's cheese and break it up with the back of a fork.
Combine the cheese and breadcrumbs with the remaining thyme and then add the onion mix, an egg and the remaining parsley and stir together thoroughly. Spoon equal amounts of the filling into the onions halves and garnish with the remaining breadcrumbs and pine nuts.
Place the onions into an oven-proof dish and bake for about an hour. Once the onions are tender and golden and still intact remove them from the oven and drizzle over some olive oil. Serve on a bed of creamy risotto or polenta and a large green salad.
A sweet and savoury side dish with serious onion appeal!
Looking for a simple side or starter with plenty of homestyle charm? This stuffed onions recipe turns humble onions into something seriously special. Large onions are gently softened before being packed with goat’s cheese, sun-dried tomatoes, garlic, herbs and smoky bacon or pancetta. They’re then topped with breadcrumbs for that unmistakable crunch. This is one of those stuffed onions dishes that’s rich, savoury and comforting.
This stuffed onions dish can be served as a cosy starter or a generous side with roast chicken, grilled lamb, steak or baked fish. They’re also delicious with creamy mashed potatoes, buttery greens and a rich gravy, or served with crusty bread and a crisp salad.
For more stuffed onions ideas to make this dish your own, leave out the bacon or pancetta and add chopped walnuts or roasted peppers instead. Swap the goat’s cheese for feta, blue cheese or grated Parmesan, or use rosemary in place of thyme. However you fill them, this stuffed onions recipe proves that the humble onion can be the star of the show, and if you’re after more rustic party dishes, try bruschetta with grilled yellow and red peppers, gorgonzola and basil oil, wild mushroom arancini with mozzarella or superstar chef Tom Kerridge’s courgettes with whipped goat’s cheese.
