Baked sherry onions with nutty sourdough stuffing
- December 2013
- Serves 2
- Takes 30 minutes to make, 1 hour to cook
Stuffed onions make a comforting vegetarian recipe that’s great for entertaining, or serve for a veggie Christmas main course that really rings the changes.
- 45.5g (17.3g saturated)
- 18.1g protein
- 37.7g (21g sugars)
- 6.3g fibre
- 1g salt
This recipe will make more stuffing than is needed. Spoon it into a small, buttered ovenproof dish and bake with the stuffed onions for 20 minutes, then serve as an extra trimming.
Make and stuff the onions the day before, then cover with cling film and keep chilled until ready to finish cooking as in step 4.
Freeze the unbaked stuffing, wrapped in cling film, for a month, then defrost thoroughly before use.
Rate & review