Stuffed onions

  • Preparation time: 20 minutes
  • Cooking time: 1 hour

Serves: 4 as a starter or side


4 medium onions, peeled, leaving the root intact
3 tbsp olive oil, plus an extra splash
4 garlic cloves, finely chopped
4 rosemary sprigs
125ml white wine
100g taleggio, cut into 1cm cubes
75g parmigiano reggiano, grated
2-3 handfuls fresh breadcrumbs


1. Bring a large pan of salted water to the boil, add the onions and simmer for 25 minutes. Remove from the pan, leave to cool a little, then cut each onion in half through the root and scoop out the middles. Set aside the two outer layers of each half to use as a shell later on. Preheat the oven to 200˚C, gas mark 6.

2. Finely chop the scooped out middles. Heat the 3 tbsp olive oil in a frying pan and add the chopped onion, garlic and a good pinch of salt. Pick and chop the leaves from 2 of the rosemary sprigs and add to the onion; cook gently for 6-8 minutes, until soft. Add 75ml wine and simmer until the liquid has evaporated.

3. Tip into a bowl and mix with the taleggio and parmesan. Season with plenty of black pepper. Put the onion shells in a small roasting tin so they are closely packed together. Stuff each with some of the cheese mixture and scatter the breadcrumbs over the top. Pour the remaining 50ml wine and 50ml water around the onions, avoiding the crumbs. Splash with a little olive oil, then scatter the remaining 2 rosemary sprigs over the top and roast for 25 minutes.

4. Leave to cool for 5 minutes before serving, either as an accompaniment, or with a simple green salad on the side. LH