Roasted Onions Stuffed with Sun-dried Tomatoes, Pine Kernels and Goat’s Cheese

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

These luscious onion cups make an excellent hot first course during cold weather. Conveniently, they can also be made ahead and reheated.


  • 3 very large onions
  • 3 large cloves garlic
  • 8-10 sun-dried tomatoes in oi


Preheat the oven to 200°C/400°F/gas mark 6. Put the whole, unpeeled onions in a roasting pan and cook in the centre of the oven for 45 minutes. Leave until cool enough to handle, then, using a sharp knife, cut off the tops and bottoms of the onions and peel off the hard skin. Cut the o