Name: Roasted Onions with Nut Stuffing
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: Serves: 4
Ingredients: 4 tbsp olive oil; 4 tsp balsamic vinegar; 2 tbsp chopped rosemary or sage leaves; finely grated zest of 1 lemon; 4 tbsp chopped flat-leaf parsley leaves; 3 tbsp day-old breadcrumbs; sea salt and freshly ground black pepper; steamed rainbow chard, to serve; 55 g /2 oz/scant ½ cup sunflower seeds, toasted; 55 g /2 oz/heaped ⅓ cup blanched almonds, toasted; 4 thick slices of country-style bread; 4 onions, unpeeled

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 25

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

Here, the most simple of ingredients are turned into something special with very little effort. The baked onions are served simply with steamed rainbow chard, but they would also be delicious with a cauliflower purée made by boiling the florets in vegetable stock, then blending them with a little single cream and salt and pepper.

Ingredients

4 onions, unpeeled
4 thick slices of country-style bread
4 tbsp

Method

Preheat the oven to 180°C/350°F/Gas 4. Trim the root end of each onion so it stands up and then slice a cross into the top, cutting about halfway down. Remove any loose skin from the onions, put each one on a slice of bread and transfer to a small baking tin. Spoon

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Roasted Onions with Nut Stuffing

Ingredients

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