Jazzed-up onions

Name: Jazzed-up onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium red onions; 25 g (1oz) butter; 1 finely chopped courgette; 2 finely chopped celery sticks; 100 g (3½oz) chopped hazelnuts; 3 tbsp. chopped chives; 2 large lemons; 6 tbsp. ready-made vinaigrette; Olive oil (to brush on the onions)

These baked onions, with a nutty vegetable stuffing, take on a deliciously sweet flavour

By The GH Kitchen TeamPublished: 14 May 2006

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Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

4 medium red onions
25 g (1oz) butter
1 finely chopped courgette
2 finely chopped celery sticks
100 g (3½oz) chopped hazelnuts
3 Tbsp. chopped chives
2 large lemons
6 Tbsp. ready-made vinaigrette
Olive oil (to brush on the onions)

Directions

1. Step 1
  Preheat oven to 200ºC (180ºC fan) mark 6. Cut 4 medium red onions in half lengthways and pull out the centres, leaving the outer two or three layers. Brush shells with olive oil and roast in an ovenproof dish for 10min.
2. Step 2
  Meanwhile, chop remaining onion. Heat 25g (1oz) butter in a pan and fry the onion, 1 finely chopped courgette and 2 finely chopped celery sticks until soft. Add 100g (3½oz) chopped hazelnuts, 2tbsp chopped chives and zest of 1 large lemon.
3. Step 3
  Season, spoon into the onion halves and return to the oven for 15-20min until tender. Mix together the juice of 1 lemon, 1tbsp chopped chives and 6tbsp ready-made vinaigrette and spoon over onions.
4. Step 4
  Serve with... Crusty bread and a green salad.

Per Serving:

Calories: 320
Total carbs: 14 g
Total fat: 28 g
Saturated fat: 6 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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