These stuffed onions perfectly combine bacon, pecans and spiced fruits to create the ultimate sweet and savoury stuffing.
Serves 6-8
Ingredients
3 large brown onions, peeled
2 tbsp extra virgin olive oil
4 (200g) rashers streaky bacon, finely chopped
½ cup chopped pecans
2 cups fresh breadcrumbs
¼ cup finely chopped parsley
2 tbsp finely chopped sage
2 tbsp finely chopped mustard fruits, plus extra to serve
1 egg, lightly beaten
1 cup vegetable stock
¼ cup sherry
1 tbsp maple syrup
Method
- Preheat oven to 220°C (200°C fan forced). Using a sharp knife, make a lengthwise cut into each onion from top to root end, slicing only halfway through to the middle of the onion. (This will make it easier to separate layers.) Place onions in a large saucepan of salted water. Bring to the boil and simmer for 10 minutes, or until just tender. Drain and set aside to cool slightly.
- Carefully separate the outer onion layers, cutting the large ones in half to form petals. Place in a lightly greased roasting dish and set aside. Finely chop the centre of the onions. Place in a large bowl. Set aside.
- Heat half the oil in a large non-stick frying pan over medium heat, add the bacon and cook, stirring for 6 minutes. Add the chopped onion and pecans and cook for further 2 minutes. Remove from the heat. Place in a bowl, add the breadcrumbs, parsley, sage, mustard fruits and season with salt and pepper. Add the egg and mix to combine. Spoon the stuffing into the onion petals. Drizzle with stock, sherry, maple syrup and extra oil and bake for 20 minutes, or until golden. Serve with pan juices and mustard fruits.
Smart Tips
Mustard fruits are an Italian condiment made with dried fruits, preserved in a sweet mustard syrup. You can swap with 2 tbsp chopped mixed dried fruit and 1 tsp Dijon mustard.
Boil the onions and make the stuffing ahead so you have more time to spend with your guests.
