A hearty and very eye-catching recipe. The outer layers of the onion serve as an edible container, becoming sweet and tender and pairing wonderfully with the savoury filling.
Ingredients:
- 4 medium or large onions
- 250 g of minced meat (half pork, half beef)
- 2 cloves of garlic
- 3 tablespoons of tomato sauce
- A splash of white wine
- Half a glass of beef stock
- Extra virgin olive oil, salt and pepper
Preparation:
- Peel the onions, cut off a little of the base so they stand upright (without going too far so as not to pierce them) and remove the top “lid”.
- Boil them whole in a pot of salted water for about 15 minutes. Take them out and let them cool a little.
- Carefully push the inside of the onion outwards, leaving only the outer 2 or 3 layers intact to form the “cup” we are going to fill.
- Chop very finely the inner part of the onion you have removed and sauté it in a frying pan together with the finely chopped garlic.
- Add the minced meat, season with salt and pepper and cook until browned. Add the tomato sauce to make it juicy and mix well.
- Fill the empty onions with this mixture and place them in an ovenproof dish.
- Pour the splash of white wine and the stock into the bottom of the dish to create moisture so they don’t dry out. Bake at 180ºC for about 35-40 minutes, basting them from time to time with their own juices until tender.
