This sophisticated dish transforms humble red onions into a centerpiece meal. Large red onions are roasted until tender, then hollowed and filled with a colorful mix of caramelized button onions, carrots, courgettes, and French beans. The vegetables are tossed in a light caramel for added sweetness and depth. The dish is finished with a luxurious, creamy sauce infused with shallots, thyme, and white wine, adding a rich, aromatic finish. Garnished with fresh cherry tomatoes and parsley, it offers a beautiful contrast of colors and textures. It is an excellent choice for a special dinner party or a comforting weekend meal that feels both rustic and refined.
Stuffed Red Onions
Description
This sophisticated dish transforms humble red onions into a centerpiece meal. Large red onions are roasted until tender, then hollowed and filled with a colorful mix of caramelized button onions, carrots, courgettes, and French beans. The vegetables are tossed in a light caramel for added sweetness and depth. The dish is finished with a luxurious, creamy sauce infused with shallots, thyme, and white wine, adding a rich, aromatic finish. Garnished with fresh cherry tomatoes and parsley, it offers a beautiful contrast of colors and textures. It is an excellent choice for a special dinner party or a comforting weekend meal that feels both rustic and refined.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC).
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Peel the large red onions and wrap each individually in aluminum foil. Bake in the preheated oven for 45 minutes, or until soft when pierced with a knife.
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Meanwhile, bring a large pot of salted water to a boil. Blanch the carrots and French beans until cooked but still crisp-tender. Drain and set aside.
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Trim the courgettes and cut them into strips or chunks similar in size to the other vegetables.
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In a frying pan, melt half of the unsalted butter over medium heat. Sprinkle in the sugar and add the button onions. Sauté until the onions are browned and well-coated with the caramel.
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Add the blanched carrots, French beans, and courgette strips to the pan. Toss to coat with the caramel for two minutes. Season with salt and pepper, then remove from heat and keep warm.
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In a separate saucepan, combine the shallots, fresh thyme, bay leaves, and peppercorns. Add the white wine and double cream. Bring to a simmer and reduce by half.
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Remove the saucepan from heat. Whisk in the remaining unsalted butter until smooth. Strain the sauce to remove herbs and spices, and season to taste.
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Once the large red onions are cool enough to handle, carefully cut off the tops and remove the centers to create a well for stuffing.
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Fill the hollowed red onions with the caramelized vegetable mixture. Arrange any remaining vegetables around the onions on serving plates.
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Pour the warm shallot cream sauce over the stuffed onions and surrounding vegetables. Scatter the cherry tomatoes on top, sprinkle with chopped parsley, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 86.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 82.3mg4%
- Total Carbohydrate 20.6g7%
- Dietary Fiber 4.9g20%
- Sugars 9.5g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute the unsalted butter with a high-quality plant-based butter and the double cream with a thick coconut cream or cashew cream.
The red onions can be roasted ahead of time. Store them in the refrigerator in an airtight container for up to 24 hours before stuffing and serving.
Be careful when removing the onion centers to avoid breaking the outer layers. Leaving a small base intact helps the onion stand upright on the plate.
If using frozen French beans or carrots, ensure they are thoroughly thawed and drained before blanching to prevent waterlogging the dish.
The sauce can be made up to a day in advance. Reheat gently on the stove, whisking frequently to prevent separation.
For extra richness, you can add a splash of cognac or brandy to the sauce when reducing the wine.
