6 large onions, red or yellow, unpeeled
120 g (4 0z) ham, finely chopped
6 tbsp freshly grated
parmesan cheese
1 large egg
1 handful fresh breadcrumbs, soaked in milk and squeezed dry
2 tbsp (25 g) 1 oz unsalted butter
4 tbsp very light chicken stock
salt and pepper
120 g (4 0z) ham, finely chopped
6 tbsp freshly grated
parmesan cheese
1 large egg
1 handful fresh breadcrumbs, soaked in milk and squeezed dry
2 tbsp (25 g) 1 oz unsalted butter
4 tbsp very light chicken stock
salt and pepper
method
1. Preheat the oven to 180°C/375°F/gas mark 4.
2. Bring a large saucepan of water to the boil, add the onions and cook for about 10 minutes. Drain, rinse under cold water then peel them.
3. Halve each onion and scoop out the flesh to make a hollow.
4. In a bowl, mix the ham with the Parmesan cheese, egg, breadcrumbs and salt and pepper to taste.
5. Fill the onions with this mixture and top each with a dot of butter.
6. Grease a baking dish with the remaining butter and arrange the onions in the dish.
7. Pour in the stock and cook in the oven for about 50 minutes, or until tender and slightly golden on top.
8. Arrange on a platter and serve.
2. Bring a large saucepan of water to the boil, add the onions and cook for about 10 minutes. Drain, rinse under cold water then peel them.
3. Halve each onion and scoop out the flesh to make a hollow.
4. In a bowl, mix the ham with the Parmesan cheese, egg, breadcrumbs and salt and pepper to taste.
5. Fill the onions with this mixture and top each with a dot of butter.
6. Grease a baking dish with the remaining butter and arrange the onions in the dish.
7. Pour in the stock and cook in the oven for about 50 minutes, or until tender and slightly golden on top.
8. Arrange on a platter and serve.
serving amount
serves 6
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