Ingredients
- 4 onions, medium
- 1 tablespoon borage, finely chopped
- 1/2 - 1 teaspoon sage or rosemary, finely chopped
- 2 tablespoons breadcrumbs, whole wheat
- Black pepper, to taste
- Paprika, to taste
- Salt, pinch, optional
- 4 tablespoons white wine
- 1 tablespoon water
- 2 tablespoons oil
How to Make
-
Step 1: Remove all the outer brown skin from the onion.
-
Step 2: Remove a central core of 1- 1½ cm (1/1 inch) diameter from each onion and finely chop two of the cores and place in a bowl, leaving the rest of the cores for another use.
-
Step 3: Add the finely chopped borage, sage (or rosemary) and breadcrumbs to the chopped onions; season with the pepper and paprika & salt if using, mix well and moisten with 2 tablespoons of the white wine.
-
Step 4: Stuff each onion with the mix and place the stuffed onions into an ovenproof dish; pour over the remaining white wine, water and oil.
-
Step 5: Cover and bake at 180°C (350°F) for and hour or until baked.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.