Stuffed onions

A recipe from France: The Cookbook

Preparation: 45 minutes

Cooking: 45 minutes

Serves: 4 people


40g (1½oz) (3 tablespoons) butter, plus extra for greasing

6 large Spanish onions

200g (7oz) stuffing for red meats or duxelles  

½ quantity white sauce

3 tablespoons dried breadcrumbs


Bring a large pan of water to the boil and add the onions, then reduce the heat and simmer for 15 minutes.

Preheat the oven to 200°C/400°F/Gas Mark 6 and grease an ovenproof dish with butter.

Prepare the stuffing.

Drain the cooked onions and hollow each one out with a spoon, without cutting through the base.

Mix the stuffing and white sauce together and fill the hollowed-out onions with this mixture. Place in the prepared dish.

Sprinkle with the breadcrumbs, dot with the butter and bake for 25 minutes.