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Baked red onions
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elegant stuffed onions with rosemary, raisins, and parmesan.
Ingredients:
  • 4 (about 600g) red onions, peeled
  • 70g (1 cup) fresh sourdough breadcrumbs
  • 20.00 ml chopped fresh rosemary
  • 65g (1/3 cup) raisins, finely chopped
  • 40g (1/2 cup) finely grated parmesan
Instructions:
  • Preheat the oven to 200°C. Skewer each onion with a bamboo stick and place them in a large saucepan. Adjust the skewers to fit if needed. Submerge the onions in cold water, cover, and gently simmer over medium-low heat for 20 minutes until they are just tender. Then, transfer the onions to a plate and let them cool for 10 minutes.
  • Peel and halve the onions. Remove the flesh from each half, leaving 3 outer layers intact. Finely chop the scooped-out flesh.
  • Arrange onion halves, cut-side up, in a lined baking dish. Heat oil in a frying pan over low heat. Sauté chopped onion, breadcrumbs, and rosemary for 1-2 minutes. Add vinegar and raisins, cook until liquid evaporates. Mix in half the parmesan. Fill onion halves with mixture. Sprinkle remaining parmesan on top. Give a light spray of oil. Bake for 15-20 minutes until golden.

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