Provençal stuffed onions
Serves 8 | prep 30 mins | total time
- 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
Prepare the onions and stuffing up to the day before and chill. Bring back to room temperature before stuffing and roasting.
- Preheat the oven to 200°C, fan 180°C, gas 6.
- 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.
- 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.
- 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.
- 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.
- 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.