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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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These are the best - stuffed using lamb mince. You can make it vegetarian by replacing lamb with equivalent breadcrumb and semidried tomato chopped mixture. Ingredients:
4 large onions, peeled |
2 carrots, peeled and chopped |
2 tablespoons olive oil |
250 g lean ground lamb |
2 tablespoons flour |
1/2 teaspoon dried sage |
3 tablespoons chopped flat leaf parsley |
300 ml chicken stock or 300 ml vegetable stock |
Directions:
1. Preheat oven to 200 degrees celcius.
2. Slice top off each onion about 2cm down.
3. Using a spoon scoop out inside to leave 1cm thick case.
4. Chop scooped out onion and fry with carrot in a little oil.
5. Remove from pan and now brown the lamb mince (if using breadcrumb mixture just crisp it very lightly).
6. Add in onion and carrot.
7. Stir through flour and flavourings.
8. Fill onions with mixture placing tops on.
9. Place in roasting pan and pour stock around.
10. Bake for approximately 1 hour.
11. You can remove onions and reduce stock to caramelise and pour over onions to serve.
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