Baked Stuffed Onions

This dish has been around since the Middle-Ages, but this recipe brings it bang-up-to-date for the 21st century, by using goat cheese and sun-dried tomatoes.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  large onions
• 2  ounces couscous
• 1⁄2 cup vegetable broth
• 3  tablespoons olive oil
• 1  garlic clove, finely chopped
• 2  ounces  goat cheese, crumbled
• 3  sun-dried tomatoes packed in oil, drained and finely chopped
• 1  tablespoon pine nuts, toasted
• 1  tablespoon fresh parsley, chopped

Directions

1. Preheat the oven to 400°F
2. Peel onions, leaving the root intact. Boil in a large pan of salted water for 15 to 20 minutes, until tender. Drain and run under cold water.
3. Drain upside down on kitchen paper.
4. Meanwhile, put couscous in a heatproof bowl, pour over broth and set aside for 10 minutes, until all broth is absorbed.
5. Slice 3/4in off the onion tops and discard.
6. Scoop out centres with a teaspoon, leaving outside layers to form a firm shell.
7. Chop half the scooped-out onion and discard the rest (it will keep in the fridge for two days - use on pizzas or add to stir-fries).
8. Heat 1 tablespoon of oil in a pan.
9. Fry the onion and garlic for 3 minutes, until soft. Remove from heat and stir in couscous, cheese, tomatoes, nuts and parsley. Season.
10. Sit the onions, cut side up, in a roasting tin and spoon the filling into the cavities.
11. Brush the onions with the rest of the oil and bake for 30 minutes, until golden and tender.
12. Cover the filling with a small piece of tin foil if it starts to get too brown.