Baked stuffed onions with parmesan cream
This hearty, cheesy family dish is a meal in itself. It is also divine with corned beef, cold ham or roast chicken.
Ingredients
6 medium white onions
1 garlic clove, crushed
2 tbsp cooked ham, finely diced
2 tbsp parsley, finely chopped
Sea salt and pepper
2 tbsp fine dry breadcrumbs
2 tbsp grated parmesan
150ml cream
Method
Peel the onions and run a thin bamboo skewer crosswise through each to hold the layers in place. Cook in simmering salted water for 30 minutes until just tender. Drain well, reserving half a cup of water, and cool. Remove the skewers and carefully cut in half crosswise.
Preheat oven to 200C.
Place the onions cut side up in an oiled baking tray. Remove the inner hearts and finely chop. Mix with the garlic, ham, parsley, salt, pepper and breadcrumbs, and pile the stuffing back into and onto the onions. Mix parmesan, cream, salt and pepper and spoon over the onions. Pour the reserved onion water into the base of the dish and bake for 20 minutes.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
