|Photo:Baked onions stuffed with pistachios and dried cranberries recipe|
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Ingredients (serves 10)
10 medium (about 175g each) brown onions, unpeeled
2 tbs extra virgin olive oil
175g bacon rashers, rind and excess fat trimmed, chopped
4 garlic cloves, finely chopped
1 tbs finely chopped fresh thyme
1 1/2 tsp finely grated lemon rind
140g (1 2/3 cups) fresh breadcrumbs (made from day-old bread)
80g (1/2 cup) unsalted pistachio kernels, finely chopped
75g (1/2 cup) dried cranberries
1 egg, lightly whisked
Salt & freshly ground black pepper
Preheat oven to 200°C. Place onions in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, partly covered, for 15 minutes or until tender. Remove from heat. Drain. Set aside for 20 minutes to cool.
Peel the onions. Use a small sharp knife to trim the base and top of each onion, and discard. Use a teaspoon to scoop out the flesh, leaving a 1cm border. Reserve 250g of onion flesh and finely chop. Set aside. Place onion shells on a baking tray.
Heat the oil in a large frying pan over medium heat. Add the reserved onion, bacon, garlic, thyme and lemon rind and cook, stirring, for 5 minutes or until bacon is golden brown. Transfer to a heatproof bowl and set aside for 5 minutes to cool.
Add the breadcrumbs, pistachios, dried cranberries and egg to the bacon mixture, and stir to combine. Season with salt and pepper. Spoon filling among onion shells. Bake in preheated oven for 30 minutes or until golden brown and tender.
You can prepare the onions to the end of step 3 up to 1 day ahead. Store in separate airtight containers in the fridge. Continue from step 4, 45 minutes before serving the main.
Good Taste - December 2004, Page 59
Recipe by Louise Pickford
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