This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
- Serves four.
- butter, for greasing the dish
- 500 ml vegetable stock
- 350 ml white wine
- 4 large onions
- 3 small tomatoes
- 120 g fresh white breadcrumbs
- 90 g feta, crumbled
- 80 g parsley leaves, finely chopped
- 3 tbsp olive oil, plus extra to finish
- 2 garlic cloves, crushed
- 3 spring onions, thinly sliced
- ¾ tsp salt
- black pepper
- Heat the oven to 180 °C / gas mark 4.
- Butter a small ovenproof dish.
- Put the stock and white wine in a medium saucepan and bring to a boil.
- Meanwhile, trim 5mm off the tops and bottoms of the onions, then cut them in half lengthways and remove the brown, papery skin.
- Gently scoop out most of the insides (keep these for another use, as outlined above), retaining only the two or three outermost layers.
- Carefully separate the outer layers from each other and place a few at a time in the simmering stock.
- Cook for three to four minutes, until just tender, drain and leave to cool slightly (reserve the stock for another use, as above)
- To make the stuffing, use a coarse cheese grater to grate the tomatoes (you'll be left with most of the skin in your hand; just discard it).
- Put the grated tomato pulp in a large bowl and add the breadcrumbs, feta, parsley, olive oil, garlic, spring onions, salt and some pepper.
- Fill each onion layer generously with stuffing, then pull together the sides so you end up with a fat cigar shape.
- Lay the stuffed onions, seam-side down, in the buttered oven dish and pour over about 75ml of the reserved stock, just enough to cover the bottom of the dish.
- Bake for 45–50 minutes, or until the onions are soft and lightly coloured and the stuffing is bubbling.
- Add more stock if they dry completely before the end of the cooking process.
- Drizzle with a little olive oil and serve warm.