Baked stuffed red onions

Ready in 1½ hours, serves 8. A good vegetarian acompaniment for Christmas. The onions are stuffed with a mushroom risotto, using half the mixture for Wild Mushroom and Sundried Tomato Stuffing.

Ingredients

8 medium red onions
2 tbsp olive oil
1 tbsp balsamic vinegar
½ quantity Wild Mushroom and Sundried Tomato Stuffing
25g / 1 oz freshly grated parmesan

Method

1. Preheat oven to 170° C (fan) / 190° C (conventional).
   
2. Peel the onions and cut a good slice off the top of each (if you do not slice off enough you will have difficulty removing the inner layers later).
   
3. Place the onions in one layer in a shallow dish and sprinkle over the oil and vinegar then season. Cover tightly with foil and bake for 1 hour until tender.
   
4. Carefully remove the central layers from eacdh onion. (Reserve the centres and add to your roast potatoes or a mix of roast vegetables towards the end of their cooking time). Fill with the stuffing and sprinkle with the parmesan.
   
5. Return to the oven for 15 mins until the cheese is lightly browned.