Stuffed onions 2016

Stuffed onions

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

Soft, caramelised, oven-roasted onions stuffed with minced lamb and creamy Greek yogurt, a main course with a difference that's delicious with vegetable pilaf

  • Freezable
Nutrition: per serving
NutrientUnit
kcal314
fat19g
saturates8g
carbs18g
sugars11g
fibre4g
protein15g
salt0.3g
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Ingredients

For the onions

For the stuffing

Method

  • STEP 1

    Trim the very ends of the onions. Make an incision in each, from top to root, then another 0.5cm along, so you can cut out and discard a thin wedge (like you’re discarding a segment of orange). Bring a pan of water to the boil and add the onions. Boil for 10 mins, remove from the water and let cool. Heat oven to 200C/180C fan/gas 6.

  • STEP 2

    When the onions are cool enough to handle, carefully peel and set aside their outer layers – you want about 12-16 large layers in total, which will become the outer casing for the lamb filling. You can use the smaller, leftover layers in the middle for another recipe.

  • STEP 3

    Mix all the stuffing ingredients in a bowl and season well. Shape into 12-16 oval meatballs. Put each one on an onion layer and roll it up to create what looks like a small, peeled onion.

  • STEP 4

    Pour half the olive oil into a large, shallow casserole dish or roasting tin, then arrange all the stuffed onions on top in a tight, single layer. Drizzle over the remaining oil and bake for 45 mins. Brush with the molasses and bake for another 15-20 mins until the casings are really soft and dark golden brown. Serve with the root vegetable rice and the herby yogurt dressing on the side.

Goes well with

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    Rating: 5 out of 5.2 ratings
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