Sunday, 19 May 2013

Stuffed & Roasted Onions GF SCD


We consume pounds of onions in one week, at least two a day not including all the red onions and shallots we like to roast as well. They are extremely high in flavonoids which tend to be at their highest in the outer skins. One which is worth a mention is quercetin, a potent natural anti-histamine and anti-inflammatory. This can be found in yellow and red onions and is believed to help hay fever sufferers, something some of you may find interesting as we approach the Summer months! High in Vitamin C, onions are also a good source of chromium, copper and manganese.


Did you know that it is believed that putting bowls of uncut onions around the house may prevent you from catching cold and flu viruses?

Baked Stuffed Onions GF SCD

4 large onions
1 medium carrot
large handful spinach
small handful fresh basil leaves
150 g walnuts or other mixed nuts
30 g sun dried tomatoes
2 cloves garlic crushed
extra virgin olive oil
sea salt & freshly ground black pepper
50 - 75 g cheddar cheese (or vegan cheddar style cheese) - optional

Set the oven to 180°C then put the sun dried tomatoes into a bowl and cover with boiling water. Prepare the onions. Slice the top of the onion and peel the skin down from the top downwards.



Slice the bottom off the onions being careful not to reveal the inner flesh.


Place in a large pan and pour boiling water over the top of them.


Simmer for at least 20 minutes until the flesh is soft, this may take much longer depending on the size of the onion. Carefully tip them out on to a plate and scoop out the inner part of the onions leaving a few layers on the outside.  This is quite tricky - I use a knife to cut through at first then scoop out the onion with a teaspoon. Be careful not to make a hole all the way through, if you do you can move one of the inner layers of onion to cover it. Place the onions in an oven proof dish.


Grind the nuts.


Chop the onion from one of the boiled onions and finely chop the carrot.


Finely chop the sun dried tomatoes.


Heat a tablespoon of extra virgin olive oil in a pan and add the chopped onion, carrot, crushed garlic and sun dried tomatoes.  Cook gently for about fifteen minutes or until the carrots are soft.


Add a generous handful of spinach and a smaller handful of basil leaves.


Stir and cook gently until the spinach is wilted. Tip into a bowl with the ground nuts.


Mix together, season with sea salt and freshly ground black pepper and add most of your grated cheese if you are using it leaving a little to sprinkle on top.


Stuff each onion with the nut mixture.


If you are using cheese, sprinkle the remaining cheese over the top of each onion. Brush with a little extra virgin olive oil. Cover with a lid or foil and bake in the oven for 30 to 40 minutes.  Take the lid or foil of the top and bake for another 20 to 30 minutes but watch that they don't burn. Test that they are cooked with a knife.


Serve with a tomato sauce and green vegetables or use smaller onions and serve as a side dish.


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11 comments:

  1. Oh my goodness, Vicky! I absolutely will be making these. I see them as something great to bake in the coals when we're camping. I had tried a raved-over recipe for baked stuffed onions in the coals where you added some butter and a bouillon cube, but we tried it twice and were less than impressed. But your recipe ... I love it! I think Mr. GFE and I could probably split one of these onions with our dinner.

    I've been reading the info on onions helping get rid of germs, toxins, etc., but what I read was that the onion had to be cut or sliced first. A doctor talks about it here. (Feel free to delete this info if you'd rather not have it here, of course.)

    Thanks so much, Vicky!
    Shirley

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    1. Thank you Shirley! If they're well wrapped up I think they would roast beautifully! We regularly roast shallots in the oven in their skins and adore them. These do need to cook through though, I don't think they would suffer from another half hour if they're covered.

      I also read about slicing or peeling the onion first, maybe both methods work, it's still very interesting - I love natural cures and remedies!

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  2. That is delicious and beautiful stuffed onions I love your filling that too yummy, may be i will add a pinch of chili powder to make it little spicy. Delicious, your hubby is right, it will great meal if you have some roasted potatoes along the sides.

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    1. Thank you Swathi! I think your idea of adding a little chilli would be marvellous, I'll have to try it!

      We rarely have potatoes and if we do, roasting them is the preferred method! In fact we love all roasted vegetables, something is so comforting about them.

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  3. Wow! This is some dish. I love it. Very unique.

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    1. Thank you, I LOVE roasted onions plain but I used to make these (or a different stuffing) many many years ago, so I thought I'd share the recipe. Thank youf ro popping over - BTW your blog is BEAUTIFUL!

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  4. Wow this stuffing sounds so good!!! I love roasted onions so a whole roast onion all to myself? Yes please!

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    1. Thank you and I totally agree Gabby! We ate one each, easily!!

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  5. I knew onions were good for you, but I had not realised exactly just how good for you they are! I found this post really interesting, and I love the recipe. We always enjoy onions in foods, and I often roast the smaller ones, but I've never made anything like your Stuffed Roasted Onions They look and sound delicious. I'm looking forward to giving your recipe a try! I've pinned it to my Vegetarian Pinterest Board.

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    1. Have you tried roasting shallots April - they are awesome! Thank you for the pin - I hope you enjoy them :)

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  6. I've put cut onions in bowls by our beds these past few winters. I usually use the ends of the onions that I'm planning to throw away anyway. It must work since we seldom catch anything until I think that winter is over and stop doing it. Caught my first cold this past winter in March after I removed the bowls of onions.

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