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.