baked onions stuffed with goat’s cheese & sun-dried tomatoes

serves 6

6 large white onions

60 ml (2 fl oz/¼ cup) extra virgin olive oil

1 garlic clove, crushed

80 g (2¾ oz/½ cup) sun-dried tomatoes, finely chopped

25 g (1 oz/¹/₃ cup) fresh white breadcrumbs

1 tablespoon chopped parsley

2 teaspoons chopped thyme

100 g (3½ oz) mild soft goat’s cheese, or sheep’s milk cheese, crumbled

80 g (2¾ oz/¾ cup) parmesan cheese, grated

1 egg

250 ml (9 fl oz/1 cup) vegetable or chicken stock

1 tablespoon butter

Preheat the oven to 180°C (350°F/ Gas 4). Peel the onions, cut a slice off the top of each and reserve. Using a teaspoon, remove the centre of each onion, almost to the base, to create a cavity. Reserve the onion flesh for another use. Cook the onion shells in a large saucepan of boiling water for 5 minutes, then drain and set aside.

Heat 2 tablespoons of oil in a small frying pan and cook the garlic for 1 minute, or until soft. Add the tomato, breadcrumbs and herbs and cook for 1 minute. Remove from the heat and add the goat’s cheese and parmesan. Season to taste, add the egg and stir to combine well.

Divide the mixture among the onion cavities, pushing it in firmly. Place the onions in a large ovenproof ceramic dish. Pour the stock around the onions and drizzle with the remaining oil. Put the onion tops in place, cover the dish with foil and bake for 30 minutes, basting with the cooking juices from time to time. Remove the foil and cook for another 10 minutes.

Transfer the onions to a serving plate, then simmer the remaining stock over medium heat for 5–8 minutes, or until reduced by half and syrupy. Reduce the heat and whisk in the butter. The sauce should be smooth and glossy. Season to taste and spoon over the onions to serve.