Name: Stuffed onions
Yield: Serves 4
Ingredients: 80 g parsley leaves, finely chopped; black pepper; 2 garlic cloves, crushed; 350 ml white wine; 3 tbsp olive oil, plus extra to finish; 120 g fresh white breadcrumbs; 500 ml vegetable stock; 4 large onions; 3 small tomatoes; ¾ tsp salt; butter for greasing the dish; 3 spring onions, thinly sliced; 90 g feta, crumbled

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

This is an unusual yet delectable main course where the flavoursome filling takes centre stage. Consider creating a variation by spooning over a light tomato sauce before baking and sprinkling with cheese towards the end. Serve the onions warm with a Lettuce salad. I desperately urge you not to waste the flavoured stock and onion cores; cook them together to make a base for a hearty onion soup.