2 large Spanish onions, halved
2 tbsp (1 oz) 25 g butter
2 tbsp (1 oz) 25 g butter
for the stuffing
4 oz (110 g) smoked bacon, derinded and chopped
3 tomatoes, peeled and chopped
1 1/3 cup (100 g) button mushrooms, sliced
1 tbsp chopped fresh parsley
2 tbsp grated Parmesan cheese
1-2 tsp dried oregano
3 tomatoes, peeled and chopped
1 1/3 cup (100 g) button mushrooms, sliced
1 tbsp chopped fresh parsley
2 tbsp grated Parmesan cheese
1-2 tsp dried oregano
method
1. Preheat the oven to 425°F (220°C) Gas Mk 7.
2. Scoop out a hollow in each half onion, reserving the onion pulp.
3. Place the onion halves in a saucepan of water, add some salt and bring to the boil.
4. Cook for 15 minutes until almost soft. Drain thoroughly.
5. Melt half the butter in a frying pan.
6. Chop up the reserved onion pulp and place in the pan together with the bacon.
7. Fry for 4-5 minutes, then add the tomatoes and mushrooms and cook for 2-3 minutes.
8. Remove from the heat, stir in the parsley, cheese, salt and pepper to taste, and the oregano.
9. Pile the mixture into the onion halves and dot each one with the remaining butter.
10. Place each onion half carefully in a greased ovenproof dish and bake in the oven for 12-15 minutes.
2. Scoop out a hollow in each half onion, reserving the onion pulp.
3. Place the onion halves in a saucepan of water, add some salt and bring to the boil.
4. Cook for 15 minutes until almost soft. Drain thoroughly.
5. Melt half the butter in a frying pan.
6. Chop up the reserved onion pulp and place in the pan together with the bacon.
7. Fry for 4-5 minutes, then add the tomatoes and mushrooms and cook for 2-3 minutes.
8. Remove from the heat, stir in the parsley, cheese, salt and pepper to taste, and the oregano.
9. Pile the mixture into the onion halves and dot each one with the remaining butter.
10. Place each onion half carefully in a greased ovenproof dish and bake in the oven for 12-15 minutes.
serving amount
serves 4
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