Stuffed Onions


Preparation info

  • Serves


    • Difficulty


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.


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


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