Whole Stuffed Onions

Provencal “petit farcis” inspired recipe showcasing whole onions, peeled, carved and stuffed with an onion, lentils parsley and feta (or vegan feta) filling. The onions are baked until juicy, warm and all-round delicious.


  • No parsley? Use basil. 
  • No feta? Try with crumbled tofu or vegan feta. 
  • No onions? Stuff other vegetables such as peppers, courgettes, shallots or aubergine. 
  • No lentils? Use quinoa, rice or small pasta shapes. 
  • No garlic puree? Use garlic cloves.

Prep time: 15 minutes

Cook time: 60 minutes

Total time: 75 minutes

Servings: 2


6 Onions (any)

2 tbsp Olive oil

1 tsp Garlic puree

4 tbsp Cooked puy lentils

2 tbsp Parsley (chopped )

4 tbsp Feta (crumbled )

Salt & pepper

1 tbsp Tomato puree


  1. Preheat the oven to 190 C/170 fan/ gas mark 5. Cut the tops off the onions (keep them to one side), peel and carve out the inside with a small serrated knife. Keep the peels to make your stock.
  2. Add the onion peels to a small saucepan along with 400 ml water, and a pinch of both salt and pepper. Bring to a boil, then reduce the heat to low, cover the pan and simmer for 10 minutes.
  3. Using a food processor or a knife, roughly chop the onions up. Heat 2 tbsp olive oil in a frying pan over medium heat. Sauté with the garlic and tomato purée. Add a ladle of onion stock, the cooked lentils, crumbled feta and chopped parsley. Season with salt and pepper and mix until well combined.
  4. Spoon the stuffing into each of the hollowed-out onions, packing them well.
  5. Put the tops back on the onion and stand the onions in a baking dish. Add a ladleful of onion stock, drizzle with olive oil and season with a pinch of both salt and pepper. 
  6. Bake for 45 minutes, then cover with foil and bake for another 20-30 minutes (depending on size), until tender. The foil will stop the onion tops from burning and create a nice onion stock steam to keep the onions nice and juicy. Enjoy!
Oddbox image

How to store

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.


The stuffed onions are delicious reheated the next day, and would be lovely served with a simple green salad or a side of rice. Any leftover onion stock can be kept in the fridge for up to 3 days or frozen for up to 1 month.