Maggie Beer

Baby Red Onions Stuffed with Goats Cheese

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Step 1: Preheat a fan forced oven to 200C.

Step 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.

Step 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.

Step 4: Cook for 1 hour and 15 minutes until onions are soft through, then remove from the oven.

Step 5: Turn the oven up to 220C.

Step 6: Turn the onions over, then place back into the oven for 10 minutes to caramelise.

Step 7: Remove from the oven and flip the onions back over and remove from the pan.

Step 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. 60ml 1/4 cup water
  2. 40ml 2 tbspn Vino Cotto
  3. 65g 1/3 cup goats cheese
  4. 1/3 cup coarse bread crumbs toasted
  5. 60g 1/2 packed cup flat leaf parsley chopped
  6. To taste salt flakes

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