Stuffed Onions

Serves 4


8 onions ( each one must be around the size of a tennis ball), unpeeled

600g lean minced beef

2 tbsp chopped fresh sage

2 tbsp chopped fresh parsley

2 tbsp spicy fruit chutney, such as Mrs H.S. Ball’s

2 tbsp soy sauce

1/2 tsp salt

2 tbsp grated Parmesan

How to prepare:

  1. Preheat oven to 180ºC/350ºF/ gas 4.
  2. Cut 1cm off the top of each onion. Put the onion tops aside- you will use them later as lids.
  3. Peel the onions. Use a small sharp knife to carefully remove the centre of each onion, leaving just one thick layer of flesh to hold the onion together.
  4. Finely chop the removed onion flesh and set it aside.
  5. Mix the beef, sage, parsley, chutney, soy sauce and salt in a large bowl. Stir in the chopped onion flesh and mix well.
  6. Arrange the onions on an ovenproof dish. Spoon the filling into the onions and finish with a layer of grated Parmesan.
  7. Replace the (peeled) onion tops and cover the ovenproof dish with foil.
  8. Bake the stuffed onions for 30-40 minutes, until the meat is cooked.
  9. Before serving, remove the foil and place the stuffed onions under a hot grill for a few minutes until browned.

Approximately 419kcal, 5.1g fibre and 38.5g protein per serving


Calories per serving