Traditionally used inside other recipes, onions can also shine as the star ingredient. These beautiful onions are stuffed with a crumbly mixture of bacon, cheese and breadcrumbs.
- Put onions and bay leaves in a large saucepan and cover with water. Bring to the boil and cook for 15 minutes. Drain and leave until cool enough to handle.
- Peel onions, trim bases and cut off about 2.5 cm from the tops. Remove the inside of the onion, leaving 3 layers of onion as the shell. If a hole appears in the base, lay a slice of onion over it to seal. Chop half of the removed onion flesh finely. Reserve the remainder and use for another recipe.
- Preheat oven to 180°C. Heat the oil in a small frying pan and cook onion, bacon, garlic and thyme over medium heat for about 3 minutes until soft and golden. Remove from heat and stir in breadcrumbs and goat's cheese. Mix well.
- Using a teaspoon, fill onion shells with mixture. Transfer to an ovenproof dish and bake for 25 minutes until golden. Serve with roast chicken, lamb or beef.
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