Whole Stuffed Onions

• 6 large onions or 12 smaller ones
• Filling 2

Skin the onions and boil them in water for 15 minutes until they are fairly tender. Drain and cool. Cut a thin slice off the root ends and carefully scoop out the centres, leaving a thick shell.

Prepare the filling. Stuff the onions with this mixture, only three-quarters full to allow room for the rice to expand. Place side by side, open ends upwards, in a large pan. Pour in water to ha