Strange But True: Stuffed Onions

9 Mar

I have been worshiping at the altar of Ottolenghi for the past week–so get prepared for some amazing “I-didn’t-know-veggies-could-do-that” dishes this week. Prior to reading this recipe, I had no idea onions could be stuffed–turns out that they can and they absolutely should be. This recipe rates high on all the important metrics: it’s easy, doesn’t require any special equipment, and is quick to clean up. Plus, it’s friggin’ delicious. Mr. Ottolenghi’s looked better than mine, but if there’s one truism in the world, it’s this: anything I can do Yotam can do better.

photo 2(1)For more Ottolenghi love, check out:

Stuffed Onions


  • 2.25 c veggie stock
  • 1.5 c white wine
  • 4 large white onions
  • 3 small tomatoes
  • 2.6 c fresh bread crumbs (I used a mixture of cornmeal and almond meal because that’s what I had handy)
  • 3.25 oz feta
  • 1.3 c parsley, finely chopped and loosely packed
  • 3 TBS olive oil
  • 2 garlic cloves, crushed
  • 3 green onions, diced
  • 3/4 tsp salt
  • black pepper, to taste
  • tomato sauce (optional)
  • additional 1/3 c feta (optional)


1. Preheat the oven to 350F. Lightly grease or butter a deep baking dish (I used one pyrex and one cake pan and it didn’t seem to matter whether it was glass or metal).

2. Combine stock and wine in a medium saucepan and bring to boil, then reduce to a simmer. While you’re waiting, trim the top and bottom of the onion, peel them, and cut them in half once. Gently remove the core so you have the outermost three or four layers intact but the middle hollowed out. Carefully separate the layers from each other and cook in the simmering stock for 3-4 minutes, or until just tender. Drain well and cool slightly. Keep the stock.

3. Grate the tomatoes with a cheese grater or big zester, and discard the tomato skin. COmbine in a large bowl the tomatoes, breadcrumbs (or whatever meal you’re using), feta, parsley, olive oil, garlic, green onions, salt, and pepper.

4. Fill each onion layer with stuffing-you will probably use about one heaping TBS or so for each). Roll the onion together so the result looks like a big fat cigar. Place the onions seam-side down in the pre-greased dish and pour just enough stock in the dish so that the bottom is covered–1/3 of a cup or so. Bake for 45-50 minutes, or until onions are soft and lightly browned, adding more stock if it dries up before cooking completes. If desired, pour a thin layer of the tomato sauce of your choice and sprinkle feta over the onions when they have about 5 minutes to go. Serve warm. These are even better warmed the next day!

One Response to “Strange But True: Stuffed Onions”


  1. Caramelized Garlic Tart | Cooking Up Kefi - March 12, 2015

    […] poured into a delicious gluten-free (or not) crust. Mhhhm. Of course, you already know this is an Ottolenghi creation, but I’m gonna tell you any way because it’s really bad kitchen karma to […]

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