Roast Stuffed Onions is a traditional British recipe for a classic accompaniment of parboiled onions that are hollowed, stuffed with a blend of breadcrumbs, Parmesan cheese, basil and butter before being finished by roasting and which make an excellent accompaniment for Christmas dinner. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Stuffed Onions.
Peel the onions, but leave the root end intact. Place in a pan, cover with cold water then bring to a boil, reduce to a simmer and cook for 20 minutes. After this time, remove the onions with a slotted spoon and set aside to cool.
When cold, trim off the top 1/4 of each onion and scoop out 1/3 of the core. In a bowl, mix together the breadcrumbs, Parmesan cheese, basil and butter. Stir well to combine and use this mixture to stuff the onions.
Set the onions in a greased baking tray then transfer to an oven pre-heated to 180°C and bake for 50 minutes, or until the onions are completely soft and golden.
