Orient Onions

Name: Orient Onions
Yield: Serves 6
Ingredients: 4 oz (100 g) peas, cooked; 4 oz (100 g) blanched whole or split almonds; 3 teaspoons (3 x 5 ml spoon) curry powder; 2–3 cloves of garlic, chopped finely; approx. 4 tablespoons (4 x 15 ml spoon) olive oil; 3 large Spanish onions, unpeeled; salt; 15.9 oz (450 g) carton of natural yogurt; 15.9 oz (450 g) carton of natural yogurt; 1 small handful of parsley, chopped finely; 1 tablespoon (15 ml spoon) lemon juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

These stuffed onions are eaten cold. They are bursting with a mildly curried filling of onion, almonds and peas and are served on a lake of yogurt, which mingles deliciously with the onions as you eat them. They will also make a good vegetarian main course, if you increase the quantity.

Ingredients

3 large Spanish onions, unpeeled
approx. 4 tablespoons (4 x 15 ml spoon) olive oil

Main course
Vegetarian
Gluten-free

Method

Heat the oven to Gas Mark 6/400°F/200°C. Put the whole, unpeeled onions in a roasting pan and cook in the centre of the oven for 40–45 minutes