Stuffed Onions

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Preparation info

  • Serves

    6–8

    • Difficulty

      Medium

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Delicious. Delicious. My mother’s recipe. These little onion rolls look beautifully roasted in their oven dish, all top to tail and back to back.

Ingredients

  • 6 large red onions, 200 g (7 oz) each
  • 7 tablespoons

Method

Bring a large pot of unsalted water to the boil. Using a small sharp knife, carefully peel the skins off 5 of the onions, keeping them hinged at the bottom. Cut each onion with 1 slash lengthways, but just halfway through to the other side. This is to help the leaves loosen away during boiling. Boil until tender, about 15 minutes. Drain and cool a bit so you can handle them.

Peel and ch