roasted onions

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6 large onions, unpeeled

Filling
1 cup barley
100 ml sultanas
1 packet dried apricots, or dried peaches, chopped
60 ml chopped parsley
60 ml chopped sage
1 tbsp crushed garlic and ginger paste
1 tbsp olive oil
125 ml freshly squeezed orange juice
125 ml chicken stock
1 dash salt and milled pepper

Method
Preheat oven to 180°C. Bring a pot of water to the boil and blanch onions in skins for 10 minutes. Remove from water, remove tops and peel away outer skin. Don’t cut off root end. Scoop out centre to create a cavity, leaving layers of onion as the ‘walls’. Or, chop it up and scoop it out. Reserve removed onion.

Boil barley with reserved onion in 2.5 cups (375ml) water for 15 minutes. Reduce heat and simmer until tender. Drain and cool. Mix barley, dried fruit, herbs, garlic & ginger paste and olive oil together. Season. Pack onions snugly into a roasting pan. Spoon filling into cavities. Pour over orange juice and stock. Bake for 35-40 minutes, or until soft. Serve with remaining barley and a green salad.

Great idea
Spice filling up with 1 tsp (5ml) each of ground coriander and cumin.

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