Stuffed pink onions

60 minutes


  • 10 onions, pink
  • 195g of basmati rice, cooked
  • 80g of lentils, cooked
  • 1 tbsp of oregano leaves
  • 1 tbsp of chives, chopped
  • 1 handful of sultanas, small, chopped
  • 1 handful of Brazil nuts, small, chopped (or any nut of your choice)
  • salt, to taste
  • black pepper, to taste
  • butter
  • olive oil, to drizzle
  • black onion seeds


Preheat the oven to 220°C/gas mark 7. Lightly grease a heatproof dish
Bring a large pan of salted water to the boil. Add the whole pink onions, unpeeled, and cook until tender but still firm, for approximately 15 minutes. Drain and allow to cool
Once cooled, remove the top and cores of the onions, leaving shell and bottom intact. Chop the cores finely
In a shallow pan, add 1 teaspoon of butter and lightly fry the chopped pink onion cores. Combine with the cooked rice, lentil, sultana, oregano, chives and half of the chopped nuts. Spoon the mixture into the onion shells and place in prepared ovenproof dish
Brush some olive oil over the onions and bake in the preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes until golden
Top the onions with the rest of the nuts and some black onions seeds. Serve as a side or with cavolo nero as a starter