Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
STUFFED ONIONS

INGREDIENTS to serve 8 people :-

2

large

onions

1

medium

onion

2

large

cooking apples

1

tablespoon

olive oil

4

slices

bread

1

teaspoon

freshly chopped parsley

1

teaspoon

mixed herbs

salt & pepper to taste

1

small

egg

150

ml

5

fl oz

plain yoghurt

1

teaspoon

cornflour

50

g

2

oz

grated cheese

 

METHOD :-

Carefully peel the two large onions, and remove the top and root.

With the onions on their side, cut them halfway through, just to the core, but still whole.

Place the onions in a saucepan of water, cover, and bring to the boil.

Boil for 8 - 10 minutes, or until the onions open out where they are cut half through.

Drain and allow to cool.

Peel off each onion skin layer. You will require one skin per person.

Finely chop the remaining pieces of onion, and the medium onion.

Wash, core, and finely chop the cooking apples, and add to the chopped onion.

Fry the apple and onion mixture in the hot olive oil.

Use a food processor to turn the slices of bread into breadcrumbs.

Let the apple & onion mix cool slightly, and add the breadcrumbs, herbs, and seasonings.

Bind with the beaten egg, and divide the mixture in 8 even sized portions.

Place a portion inside one onion skin and roll up to resemble a whole onion.

Repeat this process with the remaining portions and onion skins.

Place the stuffed onions in a buttered shallow ovenproof dish.

Mix the yoghurt with the cornflour and pour over each onion.

Sprinkle evenly with the grated cheese.

Bake at Gas Mark 5 / 375F / 190C (170C for fan oven) for 25 - 30 minutes, or until bubbly and brown.