Stuffed red onions
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Red Onions |
| 1 | pounds | Carrots, Peeled and Thinly sliced |
| 1 | pounds | Courgettes, Trimmed and cut into strips |
| 1 | pounds | French Beans, trimmed |
| 1 | tablespoon | Sugar |
| 1 | pounds | Button Onions |
| Salt and Pepper | ||
| 3 | Shallots, Peeled and roughly sliced | |
| bunch | Fresh Thyme | |
| 2 | Bay leaves | |
| 6 | Peppercorns | |
| ¼ | pint | White Wine |
| ½ | pint | Double Cream |
| 4 | ounces | Unsalted Butter |
| 1 | Punnet Cherry Tomatoes | |
| 2 | teaspoons | Chopped Parsley |
Directions
Preheat the oven to gas mark 6/400F/200C. Peel and wrap the onions in foil and bake for 45 minutes, or until soft. Blanch the carrots and french beans in salted boiling water until cooked but still crunchy.
Heat half an ounce of the butter in a frying pan, sprinkle over the sugar, and saute the button onions until browned and well coated with the caramel. Add the blanched vegetables and courgettes, coat with the caramel for two minutes, season with salt and pepper, and keep warm.
In a saucepan heat the shallots, thyme, bay leaves, peppercorns, white wine and double cream, and reduce by half. Remove from heat and whisk in the butter, strain and season to taste.
Remove the heart from the onions, stuff with a selection of vegetables and arrange the remainder around the plate. Pour over the sauce, scatter the cherry tomatoes, sprinkle over the parsley and serve.
Source: Hugo Arnold, Evening Standard, UK