Whole Stuffed Onions
Provencal “petit farcis” inspired recipe showcasing whole onions peeled, carved and stuffed with an onion, lentils, parsley and feta/vegan feta filling. The onions are then baked until juicy, warm and all round delicious.
- No parsley? Use basil instead.
- No feta? Try with crumbled tofu instead.
- No onions? Stuff other vegetables such as peppers, courgettes, shallots or aubergine.
- No lentils? Use quinoa, rice or small pasta instead.
- No garlic puree? Use garlic cloves instead.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
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
- Preheat the oven to 190 C/170 fan/5 gas mark. Cut the tops from the onions, peel and carve out the inside with a small serrated knife.
- Do not discard the onion peels. Place them in 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.
- Using a food processor or a knife, roughly chop the onion flesh. Heat 2 tbsp olive oil in a frying pan over medium heat. Saute the chopped flesh along with the garlic and tomato puree. Add a ladle full of onion stock, the cooked lentils, crumbled feta and chopped parsley. Season with salt and pepper and mix until well combined.
- Spoon the stuffing into all the hollowed onions, making sure they are well packed.
- Place their onion tops back on and place the onions standing in a baking dish. Add a ladle full of onion stock, drizzle with olive oil and season with a pinch of both salt and pepper.
- Bake for 45 minutes, then cover with foil and bake for another 20-30 minutes (depending on size), until tender. The foil will prevent the onion hats from burning and create a nice onion stock steam helping keep the onions nice and juicy. Enjoy!
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.