Wednesday, 22 June 2011

Two delicious and versatile baked onion recipes

Italian stuffed onions.

Another piedmontese recipe that I have  just discovered  and already love it¬- if you like it the savoy cabbage parcels  you really need to try this one, you can use the same stuffing of the cabbage parcels or try this one with more spices. The dish is very versatile you can use like a main serving 2 onions per serving as a starter serving one onion and you can serve hot or cold so  no worries with the leftovers.

Removing onion core
Italian stuffed onion

Ingredients x 4 or starter for 8.

Oven at 180ºC
4 large white onions
200g plain sausage
1 tbsp. breadcrumbs - 2 amaretti biscuits (crumbled)
1 egg  (beaten) - 1 tbsp. raisins
2 tbsp. parmesan cheese (grated)
Pinch of nutmeg and cinnamon. Salt, pepper and olive oil.

1.    Peel the onions cook them for 10 minutes in salted boiling water. Then drain.
2.    Remove the sausage meat from the skin and then put in a frying pan with 1 tbsp. heated olive oil and fry until the meat is brown. Leave to cool.
3.    Now mix the breadcrumbs, biscuits, raisins, pine nuts and beaten egg with the meat. When you mix them very well add the cheese, cinnamon and nutmeg; mix again and season.
4.    Slice off the bottom of each onion so you can stabilize the onion in the baking tray. Also cut off the top and remove the centre with a spoon. Now fill the onion with your stuffing.
5.    Bake for 30 -35 minutes making sure that the sausage meat is well cooked. Like I said serve hot or cold.

Red onions with Spanish ham and blue cheese.

This is a recipe from the former winner  Masterchef Tommie Miers,  she said is a Spanish recipe, to be honest I have never eaten  or seen it, but I think what she makes is an adaptation from a Spanish quiche that uses the same mix of red onions, blue cheese and ham. Whatever is the history the dish just tastes great!

Ingredients x 4
Oven at 200ºC
8 medium red onions
3 garlic cloves (peeled and finely sliced)
100ml dry sherry -   1 tbsp. sherry vinegar
4 sprigs fresh thyme, (leaving 1 for garnish)
200g blue cheese, Roquefort style, (it works with Stilton as well)
2-3 slices Serrano ham, cut into small pieces
1 tbsp. pine nuts. Salt, pepper and olive oil.
Deep cross red onion
Red onion with blue cheese

1.    Peel the onion and slice of thethe bottom of each onion so you can stabilize the onion in the baking tray. Also cut off the top but now make a deep cross almost half way through.
2.    Push the garlic inside the cuts; be careful not to open too much the onion.
3.    Put the onion in a baking tray and pour over with the sherry and vinegar and finally with a little olive oil (1 tbsp.). Scatter with thyme leaves and season.
4.    Cover tightly with an aluminium foil and bake until the onion is just soft (about  30 minutes)
5.    Now remove the foil, baste the onion with the juices and back to the oven for 10-15 minutes, until soft and brown.
6.    In a frying pan toast for 1 minute the pine nuts and add the ham for another 2 minutes.
7.    Remove the onions from the oven and scatter over the ham with pine nuts, pieces of crumbled blue cheese and a few fresh thyme leaves. Serve!


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