Supper

In most households supper is the most social meal of the day, the only time when the whole family can break bread together. Try these great ideas for memorable meals.

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Stuffed Red Onions

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Stuffed Red Onions

Method

  1. Remove the outer skin from each onion but leave the last layer intact. Put the onions into a large pan of water, bring to the boil, cover and simmer for 20 minutes until almost tender. Drain and set aside to cool enough to handle.
  2. Meanwhile prepare the filling. Put the celery and red pepper into a small pan with the water and stock powder. Simmer until just tender and most of the liquid has evaporated. Turn into a bowl.
  3. Cut bread into small cubes. Add to the bowl with the chestnut pieces.
  4. Heat the oven to 200° C. Slice off the top third from each onion and discard. Take a teaspoon and scoop out two-thirds of the middle of the onions. Chop 30 ml of the scooped out onion and add to the filling (the rest can be used in another dish).
  5. Add the cottage and Parmesan cheese to the filling and mix well. Scoop back into the hollowed out onion cases.
  6. Brush the outsides of the stuffed onions with olive oil, place into an ovenproof dish. Cover and bake for 20 minutes. Serve hot.

Ingredients

  • 4 Large red onions
  • 2 Celery sticks, finely chopped
  • ¼ Red pepper, finely chopped
  • 50 ml Water
  • 5 ml Vegetable stock powder
  • 230 g Chestnuts, coarsely chopped
  • 3 slices Sasko Low GI Whole Wheat Brown Dumpy, crusts removed
  • 75 g Cottage cheese
  • 40 ml Parmesan cheese, finely grated
  • 30 ml Olive oil