Baby Red Onions Stuffed with Goats Cheese
For more recipes like this, Join Maggie's Food Club
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.
60ml 1/4 cup water
40ml 2 tbspn Vino Cotto
65g 1/3 cup goats cheese
1/3 cup coarse bread crumbs toasted
60g 1/2 packed cup flat leaf parsley chopped
To taste salt flakes
80ml 1/3 cup Extra Virgin Olive Oil