MELTING MIDDLE ONIONS
Impress dinner guests with these veggie cheese-stuffed onions. Packed with mozzarella, pine nuts, breadcrumbs and herbs, they're full of flavour
Provided by Esther Clark
Categories Dinner
Time 2h35m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut a small disc off the root bottom of each onion so they stand upright. Cut 1cm slices off the tops (these will be used as lids), then put back on top of the onions. Wrap each onion in foil, transfer to a baking tray, and bake for 1 hr until tender.
- Melt the butter in a pan. Tip into a bowl. Add the pine nuts to the pan and toast over a low heat for 2 mins until golden. Add to the butter with the breadcrumbs, garlic, thyme, parsley and egg. Stir, then season.
- Cut the cheese into 8 chunky cubes. When the onions are cool enough to handle, scoop out the soft centres, leaving a few layers of onion at the edge. Finely chop the scooped-out centres from 2 onions, and add to the breadcrumb mix (reserve the rest to use in another recipe, such as ragu). Spoon the breadcrumb mixture into the hollowed-out onions so they're halfway full, then push a piece of cheese into the middle of each and top up with more breadcrumb mixture. Top each onion with its 'lid', then roast for 35-40 mins more until tender and the cheese is melted.
Nutrition Facts : Calories 493 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
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