Stuffing-filled roasted red onions

Name: Stuffing-filled roasted red onions
Yield: Serves 8
Cuisine: British recipes
Ingredients: 16 small red onions, peeled; 2 tbsp olive oil; 16 heaped tbsp; https://www.deliciousmagazine.co.uk/recipes/classic-turkey-with-sausagemeat-stuffing-and-buttered-chestnutsSausagemeat stuffing

Easy
December 2009

Easy
December 2009

Serves 8
Takes 15 minutes to make, 40 minutes to cook, plus cooling

This recipe for stuffed red onions may sound fiddly, but it’s actually very simple.

Nutrition: per serving

Calories: 194kcals
Fat: 11.5g (3.5 saturated)
Protein: 7.1g
Carbohydrates: 11.4g (5.5g sugar)
Salt: 0.4g

Nutrition: per serving

Calories: 194kcals
Fat: 11.5g (3.5 saturated)
Protein: 7.1g
Carbohydrates: 11.4g (5.5g sugar)
Salt: 0.4g

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Ingredients

16 small red onions, peeled
2 tbsp olive oil
16 heaped tbsp
Sausagemeat stuffing

16 small red onions, peeled
2 tbsp olive oil
16 heaped tbsp
Sausagemeat stuffing

Method

Preheat the oven to 200°C/fan180°C/ gas 6. Slice the top off the onions, 1-2cm down, and discard. Place in a roasting tin, drizzle with the oil and roast for 20 minutes until tender. Leave until cool enough to handle.
Take each onion and push the centre out from underneath so they look like little hollow balls – you can chop the removed insides and add to the sausagemeat stuffing, if you like.
Fill the onions with sausagemeat stuffing and roast in the oven for 20 minutes until the filling is cooked.

Method

Preheat the oven to 200°C/fan180°C/ gas 6. Slice the top off the onions, 1-2cm down, and discard. Place in a roasting tin, drizzle with the oil and roast for 20 minutes until tender. Leave until cool enough to handle.
Take each onion and push the centre out from underneath so they look like little hollow balls – you can chop the removed insides and add to the sausagemeat stuffing, if you like.
Fill the onions with sausagemeat stuffing and roast in the oven for 20 minutes until the filling is cooked.