Ingredients
540g baby red onions, golf ball size
60ml water
40ml Vino Cotto
65g goats cheese
1/3 cup coarse bread crumbs toasted
60g flat leaf parsley chopped
To taste salt flakes
540g baby red onions, golf ball size
60ml water
40ml Vino Cotto
65g goats cheese
1/3 cup coarse bread crumbs toasted
60g flat leaf parsley chopped
To taste salt flakes
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Methods
1
Preheat a fan forced oven to 200C.
2
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.
3
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.
4
Cook for 1 hour and 15 minutes until onions are soft through, then remove from the oven.
5
Turn the oven up to 220C.
6
Turn the onions over, then place back into the oven for 10 minutes to caramelise.
7
Remove from the oven and flip the onions back over and remove from the pan.
8
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.
1
Preheat a fan forced oven to 200C.
2
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.
3
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.
4
Cook for 1 hour and 15 minutes until onions are soft through, then remove from the oven.
5
Turn the oven up to 220C.
6
Turn the onions over, then place back into the oven for 10 minutes to caramelise.
7
Remove from the oven and flip the onions back over and remove from the pan.
8
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.
