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Lemon & thyme Cheddar stuffed onion petals
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6 essential Waitrose Onions
150ml vegetable stock
150ml white wine
1 tbsp essential Waitrose Olive Oil
6 rashers essential Waitrose Smoked Streaky Bacon, finely sliced
3 slices essential Waitrose Medium Sliced White Bread, whizzed into breadcrumbs
75g essential Waitrose Salted Mixed Nuts, finely chopped
175g essential Waitrose Mature Cheddar, coarsely grated
20g pack fresh thyme, leaves only
2 cloves garlic, crushed
Finely grated zest 1 essential Waitrose Lemon
1. Preheat the oven to 180°C, gas mark 4. Peel the onions and trim the ends, slice in half and carefully take out most of the insides, keeping 2 or 3 layers of the outer skin of each onion intact. Finely chop the insides. Place the onion shells in a roasting tin and pour over the stock and the wine.
2. Warm a frying pan over a medium heat. Add ½ tbsp olive oil then fry the bacon for 4-5 minutes, until crisp. Add the chopped onion flesh and cook gently for 4 minutes until the onion has softened and turned golden. Remove from the heat and set aside to cool.
3. Place the breadcrumbs, nuts, Cheddar, thyme, garlic and lemon zest into a bowl, tip in the softened onions and bacon, season and
4. Fill each onion skin with stuffing, drizzle with the remaining oil. Cover with foil, then bake for 15 minutes, removing the foil and cook for a further 25-30 minutes, until soft and lightly coloured, with the stuffing bubbling. Serve with green beans.
Typical values per serving:
This recipe was first published in September 2017.