Stuffed Onions

Name: Stuffed Onions
Ingredients: 4 large onions, peeled; 2 carrots, peeled and chopped; 2 tablespoons olive oil; 250 g lean ground lamb; 2 tablespoons flour; 12 teaspoon dried sage; 3 tablespoons chopped flat leaf parsley; 300 ml chicken stock or 300 ml vegetable stock

8 ingredients

11 steps

Ingredients

4 large onions, peeled
2 carrots, peeled and chopped
2 tablespoons olive oil
250 g lean ground lamb
2 tablespoons flour
12 teaspoon dried sage
3 tablespoons chopped flat leaf parsley
300 ml chicken stock or 300 ml vegetable stock

Directions

1

Preheat oven to 200 degrees celcius.
2

Slice top off each onion about 2cm down.
3

Using a spoon scoop out inside to leave 1cm thick case.
4

Chop scooped out onion and fry with carrot in a little oil.
5

Remove from pan and now brown the lamb mince (if using breadcrumb mixture just crisp it very lightly).
6

Add in onion and carrot.
7

Stir through flour and flavourings.
8

Fill onions with mixture placing tops on.
9

Place in roasting pan and pour stock around.
10

Bake for approximately 1 hour.
11

You can remove onions and reduce stock to caramelise and pour over onions to serve.