Main Meals

Stuffed onions

6 to 8
20 minutes
45 minutes–1 hour

“This easy recipe shows you how to dress up the unassuming onion. Season them with white pepper and you’ve got the perfect vegetable showstopper.”- Bianca Strydom

Wine/Spirit Pairing
Woolworths Kleine Zalze Chenin Blanc

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  • 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

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

Bianca Strydom

Recipe by: Bianca Strydom

Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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