Roasted Stuffed Onion in Red Wine Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Don't remember where I found this recipe. Ingredients:
1 red onion, peeled |
3 ounces sausage meat |
1 pinch dried oregano |
1/4 teaspoon ground mixed spice |
1/2 teaspoon curry powder |
1/2 teaspoon sesame seeds |
1 teaspoon fresh lemon, zest only |
1 sprig fresh rosemary, leaves |
1 teaspoon chopped fresh flat-leaf parsley |
salt |
fresh ground black pepper |
3 1/2 ounces red wine |
1 teaspoon tomato puree |
1/2 chicken stock cube, crumbled |
1 teaspoon unsalted butter |
Directions:
1. Preheat oven to 425°F.
2. Slice off the top of the onion and reserve.
3. Slice a slither off the bottom of the onion to enable it to stand up.
4. Scoop out the centre of the onion, leaving a 1/2 thick shell.
5. Finely chop a quarter of the inner red onion.
6. In a medium bowl, combine the remaining onion ingredients until well mixed.
7. Stand the onion in a small roasting tin and stuff with the sausage meat mixture.
8. Place the top back on the onion.
9. Roast for 12-15 minutes or until the sausage meat is cooked through and the onion is beginning to soften.
10. Gently simmer the red wine, tomato puree and stock in a small saucepan until reduced by half.
11. Add the butter and swirl the pan until well combined and glossy. Serve the roasted onion drizzled with the sauce.
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