This recipe is just so divine and though it sounds complicated it really is very simple. My mum would cook this for our family dinners, to satisfy the vegetarians in the family.  

Serves 6-8 

 

Ingredients

3 - 4 very large onions 

450 g fresh washed spinach or silverbeet 

275 g ricotta 

2 eggs 

50g Parmesan cheese, grated 

a good pinch of thyme or oregano 

salt and pepper 

  

Sauce 

250ml cream 

450g tin of tomatoes 

cayenne pepper and salt 

  

Method
Preheat the oven to 180 C and butter a large oven proof dish. 
Cut the onions (with the skin still on) from top to bottom only half way though, through to the heart. 
Put them into a large pot of boiling water and simmer for 20 - 25 minutes. They will have opened up a little. Remove from the pot and let cool. 
Now parboil the trimmed spinach or silverbeet until wilted then strain and squeeze all the water from it. Chop. 
Mash the ricotta, eggs, cheese and seasoning then add the chopped greens and set aside. 
Now the fun part....stuffing the onions: Remove the skin off the onions and separate the layers of onions - you should get 6-7 layers from each onion, place them on a tea towel to drain. The hearts of the onions can be chopped finely and added to the stuffing. 
Place a spoonful of stuffing (don't overstuff) on each onion section and roll up and place seam side down in your oven dish so that they all fit snugly. 
Now puree the tomatoes and whisk together with the cream and seasonings and spoon over the onions to coat them. 
Bake for 45 minutes and spoon over more of the sauce if they look as though they are drying a little. 
Lovely served with a salad. 

 

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This recipe is just so divine and though it sounds complicated it really is very simple. My mum would cook this for our family dinners, to satisfy the vegetarians in the family. &nbsp;
Serves 6-8&nbsp;
&nbsp;
Ingredients
3 - 4 very large onions&nbsp;
450 g fresh washed spinach or silverbeet&nbsp;
275 g ricotta&nbsp;
2 eggs&nbsp;
50g Parmesan cheese, grated&nbsp;
a good pinch of thyme or oregano&nbsp;
salt and pepper&nbsp;
 &nbsp;
Sauce&nbsp;
250ml cream&nbsp;
450g tin of tomatoes&nbsp;
cayenne pepper and salt&nbsp;
 &nbsp;
Method
<ol>
<li>Preheat the oven to 180 C and butter a large oven proof dish.&nbsp;</li>
<li>Cut the onions (with the skin still on) from top to bottom only half way though, through to the heart.&nbsp;</li>
<li>Put them into a large pot of boiling water and simmer for 20 - 25 minutes. They will have opened up a little. Remove from the pot and let cool.&nbsp;</li>
<li>Now parboil the trimmed spinach or silverbeet until wilted then strain and squeeze all the water from it. Chop.&nbsp;</li>
<li>Mash the ricotta, eggs, cheese and seasoning then add the chopped greens and set aside.&nbsp;</li>
<li>Now the fun part....stuffing the onions: Remove the skin off the onions and separate the layers of onions - you should get 6-7 layers from each onion, place them on a tea towel to drain. The hearts of the onions can be chopped finely and added to the stuffing.&nbsp;</li>
<li>Place a spoonful of stuffing (don't overstuff) on each onion section and roll up and place seam side down in your oven dish so that they all fit snugly.&nbsp;</li>
<li>Now puree the tomatoes and whisk together with the cream and seasonings and spoon over the onions to coat them.&nbsp;</li>
<li>Bake for 45 minutes and spoon over more of the sauce if they look as though they are drying a little.&nbsp;</li>
<li>Lovely served with a salad.&nbsp;</li>
</ol>
&nbsp;
LISTEN ABOVE

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Nici Wickes: Stuffed Onions Baked with Tomato Cream Sauce

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/c738c51f-e23c-44f3-a72b-b230015f100f/transcript

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