Baked onions stuffed with pistachios and dried cranberries Recipe
Ingredients
10 medium (about 175g each) brown onions, unpeeled
2 tablespoons extra virgin olive oil
175g bacon rashers, rind and excess fat trimmed, chopped
4 garlic cloves, finely chopped
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons finely grated lemon rind
140g (1 2/3 cups) fresh breadcrumbs (made from day-old bread)
80g (1/2 cup) unsalted pistachio kernels, finely chopped
75g (1/2 cup) dried cranberries
1 egg, lightly whisked
Salt & freshly ground black pepper
Baked onions stuffed with pistachios and dried cranberries Recipe
Method
Step 1
Preheat oven to 200°C. Place onions in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, partly covered, for 15 minutes or until tender. Remove from heat. Drain. Set aside for 20 minutes to cool.
Step 2
Peel the onions. Use a small sharp knife to trim the base and top of each onion, and discard. Use a teaspoon to scoop out the flesh, leaving a 1cm border. Reserve 250g of onion flesh and finely chop. Set aside. Place onion shells on a baking tray.
Step 3
Heat the oil in a large frying pan over medium heat. Add the reserved onion, bacon, garlic, thyme and lemon rind and cook, stirring, for 5 minutes or until bacon is golden brown. Transfer to a heatproof bowl and set aside for 5 minutes to cool.
Step 4
Add the breadcrumbs, pistachios, dried cranberries and egg to the bacon mixture, and stir to combine. Season with salt and pepper. Spoon filling among onion shells. Bake in preheated oven for 30 minutes or until golden brown and tender.
Step 5
Serve with the turkey.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior designs, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our Disclaimer and Privacy Page.
This topic brought to you from taste.com
0 comments:
Post a Comment