Meat-free Archives

Home
Recipes
Meat-free

Beans recipes

Beetroot-and-green harissa terrine

Cauliflower recipes

Pull-apart buns with baked cheese dip

35 minutes

Cheese recipes

Goat’s cheese-and-baby marrow tarts

45 minutes

Christmas recipes

Stuffed onions

45 minutes–1 hour

13 of 75

Stuffed onions

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes–1 hour

Ingredients

8 white onions, unpeeled
2 T olive oil
sea salt, to taste
white pepper, to taste
2 T butter
6 sage leaves
2 cups cream
100 g Parmesan grated, plus extra for serving
8 free-range egg yolks
8 slices white bread, cut into fingers

Method

1. Preheat the oven to 180°C. Place the onions in a roasting pan, coat with the olive oil and season. Cover with foil and roast for 35 minutes, or until tender.

2. Remove from the oven and allow to cool for 10 minutes. Using a sharp knife, cut the tops off the onions and scoop out the inside, keeping 3 layers intact.

3. Place the onion cups back into the roasting pan. Roughly chop the onion you scooped out and place in a saucepan with the butter. Sauté over a low heat until golden brown. Add the sage and cream and reduce over a low heat until thick. Season.

4. Spoon 2 T sauce into each onion cup and top with an egg yolk. Sprinkle with Parmesan and grill for 5 minutes, or until golden. Toast the bread, then serve with the onions, remaining sauce and extra Parmesan.

Cook’s note: Finish off the onions in the air-fryer at 180°C for 10 minutes.

Find more vegetarian recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

20-minute kale-pesto beans

Lentil ragú

Sundried tomato pasta salad

Saag feta

Beetroot-and-green harissa terrine

Buttermilk fried cauliflower

Phyllo pastry dippers

Confit garlic-and-tomato dip

Pull-apart buns with baked cheese dip

Goat’s cheese-and-baby marrow tarts

Baked celeriac

Stuffed onions

Stuffed onions

Ingredients

Method