World Cuisine

Cheese-Stuffed Onions

cook 30 mins
  • 4 large onions, peeled
  • 150 g (5 oz) spinach leaves
  • 100 g (3 1/2 oz) ricotta cheese
  • 1 egg yolk
  • 1 teaspoon chopped thyme leaves
  • 25 g (1 oz) Fontina cheese
  • 40 g (1 3/4 oz) Parmesan cheese, grated
  • 25 g (1 oz) butter
  • 50 g (2 oz) rocket leaves
  • 3 tablespoons balsamic syrup
  • Blanch the onions in boiling water for 5 minutes. Drain and leave to cool for 5 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a large saucepan, cook the spinach until wilted and then roughly chop. Place in a bowl with the ricotta, egg yolk, thyme, Fontina and 20 g (3/4 oz) of the grated Parmesan.
  • Slice off the top of each onion and remove the middle sections with a fork.
  • Spoon the cheese mixture into the onions and place them in a roasting tin. Sprinkle over the remaining grated Parmesan, dot with butter and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes, until the cheese is bubbling and golden.
  • Serve on a bed of rocket leaves, drizzled with balsamic syrup.
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