Stuffed Onion

It’ll take

15 mins (prep) | 45 mins (cooking)

It’ll feed

4 people

A little intro

Up to your eye balls in onions? Don’t cry. Get stuffing. Stuffed onions make a brilliant veggie main, or a super roast dinner side.


Step by step

Pop your onions in a pot of water and bring to the boil. Cook for 15-30 mins (varies according to size), until the skins star to loosen and the onions start to soften.
Meanwhile, preheat the oven to 200°C/Gas 6.
Once the onions are soft, rinse under cold water to cool. Remove the skins. Gently pull or cut off the root end and pull out a third of the inside – the slender bit right in the middle.
Add the bit you’ve pulled out of the onion to the breadcrumbs and remaining ingredients. Whiz them up in a food processor. Or, finely chop the herbs, garlic and onion centres. Then rub all the ingredients together with your hands like you’re making pastry. Taste the mix; adjust seasoning as needed.
Fill the onions with the stuffing filling, right to the tops. Place on a baking tray with a little extra butter or a drizzle of olive oil. Roast until the onions start to pick up colour. Serve warm.

Goat yogurt
















Once again remarkable goat yogurt has been delivered to Ferma, right from the chocolate-colored goats.




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