Feta stuffed roasty onions

Feta stuffed roasty onions

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(3 ratings)

Prep: 1 hr - 1 hr, 30 mins Cook: 25 mins

Easy

Serves 2
These stuffed onions make an excellent vegetarian main course

Nutrition and extra info

  • Easily doubled
  • Vegetarian

Nutrition: per serving

  • kcal742
  • fat55g
  • saturates17g
  • carbs35g
  • sugars0g
  • fibre5g
  • protein28g
  • salt5g
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Ingredients

  • 2 medium onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp olive oil (or oil from the tomatoes) plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g block of feta cheese, crumbled
  • 50g white or brown breadcrumbs
  • 1 red chilli, seeded and finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 6 pieces of sundried tomato in olive oil, drained and chopped
  • a large pinch of chopped fresh thyme leaves, plus extra sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 50g/2oz walnut pieces, chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 1 medium egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Preheat the oven to 190C/gas 5/fan 170C. Peel the onions leaving them whole, removing the first layer of onion as you peel. Cut them in half across the middle and remove several layers from the centre of each using a teaspoon. Fill any holes with a small slice of onion taken from the centre layers. Arrange onion halves, cut side up in a small ovenproof dish. Pour a splash of water into the dish and brush the onions with some of the oil. Cover the dish tightly with foil and bake for 45-50 minutes until they are tender.

  2. Meanwhile, finely chop the inner layers. Heat the remaining oil in a medium sized saucepan and fry the chopped onion, stirring occasionally, for 10 minutes until soft and beginning to brown, leave to cool.

  3. Mix the cooled chopped onions in a bowl with half the feta, the breadcrumbs, chilli, sun-dried tomatoes, chopped thyme and parsley,walnuts, beaten egg and some salt and freshly ground black pepper. Stir well until everything's combined.

  4. Increase the oven to 200C/gas 6/fan 180C. Divide the feta stuffing between the onions, then scatter over the remaining cheese and sprinkle over a few thyme sprigs. Drizzle over a little oil from the tomato jar and cook for 25 minutes until the stuffing is bubbling and the feta is golden brown.

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Comments (9)

Steve74's picture

Delicious and very filling. I left out the chilli and replaced with crushed garlic. Would cook this again.

nigelsheppa1@aol.com's picture

iv just come across this recipe ,im the only one in our house who eats onions baked or otherwise so instead of useing the stuffing mix suggested i made a sage and onion mix added some garlic and the centers of the onion ,then put some olive oil over the onions and sprinkled some cumin and mustard seeds over them put the stuffing into the onions and bake in an oven proof dish coverd with foil for 20 mins for the last 10 mins of cooking remove the foil then enjoy thay are delicious.

cassie10's picture

We loved this recipe and my husband didn't complain about the lack of meat once. I used rosemary instead of thyme which worked really well

looney's picture

We love this recipe! We've never actually used it as a main but with small onions it makes a great starter. It also makes for great buffet food (made with the really little onions like the ones you get in the value bags at the supermarket). They're great to pick up when cold and gobbled in one. A little time consuming to prepare this way but worth the effort. Guests always love them. Using good Feta is a must! We usually have some of the stuffing left over too so save it to stuff chicken breasts with. I have even just made the stuffing mix on its own to fill chicken. It's awesome!

juliegthomas's picture
4

Try this excellent filling in large flat mushrooms instead. I think you will love it. Add some chopped onion to the stuffing as well.

nooner's picture

we tried this with friends the other day, big favourite :)

saqer78's picture
1

Very heavy on the stomach :(

jesst-b's picture

excellent really tasty veggie meal

elsbeth's picture
5

These are delish! Served them as a side dish at last year's Christmas dinner, with lamb, grilled lemon courgettes and roast potatoes... Fab recipe! But be sure to use good quality feta, the stuff that really crumbles when you try to cut it.

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