RCI-BR.001.0426.001

Stuffed Onions I

Name: Stuffed Onions I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit butter (for greasing the dish); 500 ml vegetable stock; 350 ml white wine; 4 large onions; 3 small tomatoes; 120 g fresh white breadcrumbs; 90 g feta (crumbled); 80 g parsley leaves (finely chopped); 3 tbsp olive oil (plus extra to finish); 2 unit garlic cloves (crushed); 3 unit spring onions (thinly sliced); ¾ tsp salt; 1 unit black pepper

This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in [http://www

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

butter
for greasing the dish
1 unit
vegetable stock
500 ml
white wine
350 ml
onions
4 large
tomatoes
3 small
fresh white breadcrumbs
120 g
feta
crumbled
90 g
parsley leaves
finely chopped
80 g
olive oil
plus extra to finish
3 tbsp
garlic cloves
crushed
2 unit
spring onions
thinly sliced
3 unit
salt
¾ tsp
black pepper
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Stuffed Onions I

Ingredients

Method

What Makes This Variant Distinct