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Baked Onions Stuffed with Saffron Rice
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A Catalan combination of flavours: the sweetness of the onion balanced by the slight bitterness of the saffron. Choose the largest, firmest onions you can find. If you have any spare rice, use it to stuff other vegetables, such as peppers or hollowed-out, parboiled potatoes.
A broad, Sémillon-based wine with a hint of oak works brilliantly with sweet onion.
Typical values per serving:
This recipe was first published in January 2006.