Baked Stuffed Onions


    • 10 medium sized onions, yellow and red for color

    • 4 celery stalks, thinly sliced

    • 1 teaspoon salt

    • 1 teaspoon pepper

    • 300 g spinach, washed, sorted and chopped

    • 3 cloves of garlic, minced

    • ½ loaf of bread, country bread, cut into 1.5 cm cubes, lightly toasted (about 300 g)

    • 1 cup cashews, toasted and salted, coarsely chopped

    • ¼ cup olive oil

    • 1 cup vegetable stock


    • Cut off the top quarter of each onion with a knife and peel. Use a spoon to make a hole and remove most of interior, leaving about 2-3 outer layers and creating a shell.

    • Finely chop the parts of the onion that were removed (about 3 cups).

    • Add ¼ cup olive oil to a deep pan.

    • Add the chopped onions, celery, salt and pepper. Sauté over medium to high heat for about 5 minutes, stirring continuously until the vegetables soften.

    • Add the garlic and stir for 1 minute.

    • Add the spinach and sauté for 1 minute.

    • Transfer vegetable mixture to a large bowl. Add the bread cubes, cashews and ½ cup vegetable stock. Stir and set aside to cool.

    • Preheat oven to 220* C (428* F) Fan.

    • Place the onions in a 35×25 cm (5 cm deep) baking pan, cut side facing upwards. Add ½ cup of water to the pan and cover with aluminum foil. Place the baking pan in the oven on the middle rack. Bake the onions for about 25-30 minutes, until they soften but not to the point where they will fall apart.

    • Remove pan from oven and lower temperature to 180* C (350* F) Fan.

    • Transfer onion shells to a working surface and discard the water left in the pan. Fill the onion shells with the filling and return to pan.

    • If any filling is left over, put it in a shallow, greased baking pan. Add the remaining ½ cup of vegetable broth.

    • Bake the stuffed onions and the stuffing with the vegetable broth, uncovered, on the middle rack for 25-30 minutes.




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