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Provençal stuffed onions


Serves: 8
timePrep time: 30 mins
timeTotal time:
Provençal stuffed onions
Recipe by Bruno Loubet / Recipe photograph by Kate Whitaker 

Provençal stuffed onions


Serves: 8
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
167Kcal
Fat
10gr
Saturates
3gr
Carbs
14gr
Sugars
7gr
Fibre
3gr
Protein
5gr
Salt
0.3gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 8 red onions, peeled
  • 4 tbsp olive oil
  • 1 x 400g tin good-quality chopped tomatoes
  • a handful of pitted black olives
  • 1 garlic clove, chopped
  • 6 sage leaves, chopped
  • ½ tbsp rosemary leaves, finely chopped
  • 1 tsp thyme leaves
For the stuffing
  • 75g couscous

  • ½ tbsp olive oil
  • 1 tbsp basil leaves

  • 1 tbsp flat-leaf parsley

  • 40g soft goats’ cheese
  • 2 tsp dried breadcrumbs

  • 1 large garlic clove, finely chopped
  • 20g Parmesan, finely grated
  • 1 medium egg, lightly beaten

Step by step

Get ahead
Prepare the onions and stuffing up to the day before and chill. Bring back to room temperature before stuffing and roasting.
  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Cut the tops off the onions, scoop out the centres and finely chop the scooped-out onion. In a frying pan, heat 2 tablespoons of the oil and cook the chopped onion over a low heat for 10 minutes until soft; set aside.
  3. For the stuffing, place the couscous in
a small bowl, season and add the oil. Pour over 3 tablespoons of boiling water; mix. Press the top to compress the couscous. Cover with clingfilm and set aside for
 5 minutes.
    Tip
    To save time, use ready-made dried fine breadcrumbs in the stuffing.
  4. Put the cooked onion in a processor with the herbs, goats' cheese, breadcrumbs and garlic. Process until finely chopped. Mix with the couscous, Parmesan and egg; season.
  5. Heat the remaining oil in a frying pan over a medium heat. Fry the hollowed-out onions for about 4 minutes in batches until lightly coloured. Remove from the pan. Put the tomatoes, olives, garlic and herbs into a medium roasting dish; mix.
  6. Stuff the onions with the couscous mixture and sit them on top of the tomato mix. Bake for 30-40 minutes, until tender and piping hot.

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