16 February 2011
This is the kind of supper dish you can make with what is in the house. Onions should be particularly good and flavoursome just now. Make stuffing out of lots of chopped parsley, lemon zest, garlic, anchovies, a little ham perhaps, some chopped black olives, and breadcrumbs to bind all together. Cook a couple of unpeeled onions each in boiling water for 15 minutes. Peel them carefully, cut off the top, and scoop out the flesh leaving about three or four layers of onion. Mix into the stuffing. Fill the onion bodies with stuffing. Squeeze together in a baking dish to keep them upright. Pour over a little olive oil and bake in warm oven for an hour.