Greek-stuffed onions with feta cheese custard

Name: Greek-stuffed onions with feta cheese custard
Yield: Serve 4
Ingredients: 75 g sunblush tomatoes in oil, drained and chopped; 3 tablespoons olive oil; 50 g cashew nuts, chopped; 120 g fresh white breadcrumbs; 1 garlic clove, crushed; 50 g feta cheese, grated; 1 tablespoon chopped fresh oregano (or ½ teaspoon dried); 2 tablespoons chopped fresh flat-leaf parsley; 25 g pack of dried porcini mushrooms, soaked in water for 30 minutes and drained; salt and freshly ground black pepper; 15 g unsalted butter; 8 medium-sized red onions, unpeeled; pinch of cinnamon; 25 g unsalted butter; 300 ml single cream; 120 g finely grated feta cheese; 2 free-range eggs, lightly beaten; 1 onion, finely chopped; 1 free-range egg, lightly beaten; 300 ml full-fat milk; 15 g plain flour

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A type of modern-day vegetarian moussaka, these sweet oven-roasted onions are filled with a herby tomato, nut and mushroom filling, then baked inside a rich feta cheese custard. I like to serve these onions with some well-made pilaff-style rice and a crispy green leaf salad.

Ingredients

8 medium-sized red onions, unpeeled
3 tablespoons olive oil
25 g

Main course
Vegetarian

Method

Preheat the oven to 200°C/400°F/gas mark 6. Remove a good slice off the top of each onion, then place in a baking tin or ovenproof dish. Spoon a little water over each onion, then drizzle over some of the olive oil. Cover the dish with tinfoil and