Baby Red Onions Stuffed with Goats Cheese

INGREDIENTS

  • Baby red onions
  • 1/4 cup Water
  • 1/3 cup Goats cheese
  • 1/3 cup Coarse bread crumbs
  • 1/2 packed cup Flat leaf parsley
  • To taste Salt flakes
Print Recipe

Preheat a fan forced oven to 200C.

Cut a small amount off the base of the onions so that they sit upright. Then, leaving the skins on, cut half a centimetre off the top of the onions.

Place the onions into a high sided saucepan around 18 centimetre x 4 centimetre, so that the onions fit snuggly, and add the water and Vino Cotto. Place a lid onto the top of the pan and put into the pre heated oven.

Cook for 1 hour and 15 minutes until onions are soft through, then remove from the oven.

Turn the oven up to 220C.

Turn the onions over, then place back into the oven for 10 minutes to caramelise.

Remove from the oven and flip the onions back over and remove from the pan.

Using a fork remove a small amount of the centre of the onions and divide the soft goats cheese into the centre of each onion. Place the stuffed onions onto a serving platter and sprinkle with bread crumbs, parsley, season with sea salt and drizzle with the Extra Virgin Olive Oil to serve.