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Stuffed onions

Adapted from "Vegetarian and Vegetable Cooking" by Christine Ingram

Serves 4


4 large red onions
1 tbsp sunflower oil
25g pine nuts
115g feta cheese, crumbled
25g breadcrumbs
salt & pepper
Fresh herbs of your choice (the recipe called for coriander which I didn’t have, so used thyme)


  1. Peel the onions and take a thin slice from top and bottom
  2. Simmer for 10-12 mins until tender, then set aside to cool
  3. Combine the feta, breadcrumbs, pine nuts, herbs and seasoning in a mixing bowl
  4. Using an apple corer/small knife/fingers, remove the inner sections of the onions, leaving 2 or 3 outer rings.
  5. Chop the onion segments removed from the inside of the onions and fry for 4-5 mins until soft. Add them to the feta mixture
  6. Heat the oven to180C/350F/gas 5
  7. Stuff the onion rings with the feta mixture and place into an oven proof dish. If you have extra stuffing, place it around the onions
  8. Cover the dish with foil and bake for 30mins. Remove the foil and bake for a further 10-15 mins. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Sorry about the picture: We'd half eaten it before we remembered to take the picture!