To me, dishes like these stuffed onions is what simple, classic Provençal cooking is all about.
They are deliciously satisfying, visually stunning, and you can still get them ready for dinner within the hour.
You can try this recipe with sweet yellow onions, as well, but I do love the deep sweet flavor and color of red onions.
It’s still snowing outside, but bring on March, spring must be just around the corner…
Luckily, I am heading back to France later this week, a bit closer to the sunshine, the shimmering sea, and the promise of summer.
Onions, roasted and stuffed
- 6 red onions
- 4 T olive oil
- 8 T Panko crumbs
- 2 T softened butter (unsalted)
- 4 T fresh parsley, chopped
- 2 cloves of garlic, minced
- 2 T fresh thyme, chopped
- 2 T pistachios, shelled
- Salt, pepper
1. Preheat oven to 360F. Peel off the outer layer of the onions and cut off the top cap so that they are balanced. Place snugly in a roasting pan and roast for about 35-40 minutes.
2. In the meantime, prepare the filling by mixing all of the ingredients well with your hands.
3. Once the onions have roasted, let them cool slightly, then cut off the top (about 1/4) and scoop out the white middle “heart.” Tip: reserve these for stir fries, salads, soup etc. or anything else you may be making in the next couple of days.
4. Fill the onions with the stuffing, drizzle with a bit more olive oil and roast for 15 more minutes until the panko is crispy and golden.
Top with more fresh herbs before serving hot or cold.