STUFFED ONIONS WITH CRANBERRY & APPLE

INGREDIENTS

  • 10 medium red onions
  • 2tbsp olive oil, plus extra for brushing
  • 8 rashers of bacon, chopped
  • 2 garlic cloves
  • 200g (6½oz) white bread (about 5 thick slices, with crusts)
  • Large handful parsley, chopped
  • 450g (14oz) good quality sausagemeat
  • Large handful dried cranberries, chopped
  • 2 medium Bramley apples, cored, peeled and finely chopped
  • 3 celery sticks, finely chopped
  • 100g (3½oz) hazelnuts, chopped
  • 1 large egg
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange

METHOD

  1. Peel the red onions, then place in a pan of boiling water and simmer for 5 mins to soften. Drain and cool. Cut a 1cm (½in) slice off the top of each onion, reserving these ‘lids’ for later. Using a teaspoon, remove the inner core of each onion, keeping the three outer layers intact. Finely chop the inner cores of four onions.
  2. Heat the oil in a large frying pan and cook the bacon, chopped onion and garlic for 7-10 mins, or until softened. Transfer to a bowl. Whizz the bread in a good processor to make breadcrumbs and add to the bowl with the onion mixture. Add the remaining ingredients and mix with your hands until combined.
  3. Preheat the oven to 180°C (gas mark 4). Spoon the filling into the onion cases and replace the lids. Brush each onion with a little extra olive oil and place in a roasting tin. If the onions will not stand up, slice a small sliver off the bottom. Bake for about 30 mins or until the onions are golden and begin to soften.
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