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Roasted Stuffed Onions with Cheddar, Thyme and Walnuts

These stuffed red onions with melted cheese make a tasty vegetarian main course, or weekday meal, served with salad and crusty bread.

Vegetarian

Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Serves: 4

Ingredients

4 large red onions
2 tbsp olive oil
2 cloves garlic, crushed
75g soft breadcrumbs made from a traditional white loaf with the crusts removed
50g walnut pieces, chopped
50ml vegetable stock
125g Waitrose Somerset Reserve Mature Cheddar, grated
½ x 15g pack fresh thyme, leaves removed, 8 sprigs left whole

Method

Preheat the oven to 200°C, gas mark 6. Bring a large pan of water to the boil and simmer the onions in their skins for 10 minutes. Remove from the water and allow to cool slightly. When cool enough to handle, cut each onion in half through the root.
Remove the onion skins. Scoop out the centre, reserving the shells for stuffing. Chop the onion flesh and fry in 1 tablespoon of the oil until just starting to colour. Add the garlic and cook for a further 2 minutes, then allow to cool slightly.
Place the breadcrumbs in a bowl with the walnuts, vegetable stock, 75g of the Cheddar, and the thyme leaves. Add the cooked onion and garlic, stir to combine and season.
Spoon the mixture into the reserved onion shells, and place in an ovenproof dish or tray. Scatter with the remaining cheese and top each with a sprig of thyme. Drizzle with the remaining olive oil and cook in the oven for 20-25 minutes until bubbling and golden.
Serve immediately with some crusty white bread and a bag of salad such as Waitrose Watercress, Spinach and Roquette, mixed with a little balsamic dressing.