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Stuffed Onions
- Serves
6–8
- Difficulty
Medium
By Tessa Kiros
Published 2012
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
6 200 g 7 oz 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
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