Roasted Stuffed Onions the Naked Chef Jamie Oliver
Elevate your dinner table with Jamie Oliver's Roasted Stuffed Onions, a rich and comforting dish from "The Naked Chef" that transforms humble ingredients into pure culinary magic. Perfectly roasted large onions are hollowed out and packed with a savory stuffing of sautéed garlic, fresh herbs, Parmesan cheese, and crispy breadcrumbs, creating a filling that’s both fragrant and flavorful. Baked to tender perfection in a bath of vegetable stock, these stuffed onions are golden and caramelized on the outside, with a luscious depth of flavor on the inside. Ready in just over an hour, this versatile recipe works beautifully as a standout vegetarian main course or an elegant side dish. Serve alongside crusty bread or a fresh green salad for a meal that's rustic yet refined. Keywords: roasted stuffed onions, Jamie Oliver recipe, vegetarian side dish, savory stuffing, The Naked Chef recipe.
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Ingredients
- 4 pieces large onions
- 2 tablespoons olive oil
- 2 pieces garlic cloves
- 1 tablespoon fresh thyme
- 2 tablespoons fresh parsley
- 50 grams breadcrumbs
- 30 grams grated Parmesan cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 250 milliliters vegetable stock
Directions
Step 1
Preheat the oven to 190°C (375°F).
Step 2
Peel the outer layers of the onions, keeping them whole. Trim the tops and bottoms slightly to create a flat base.
Step 3
Using a small knife or a melon baller, carefully hollow out the center of each onion, leaving a shell about 1cm thick. Reserve the removed onion pieces.
Step 4
Finely chop the reserved onion bits and set them aside.
Step 5
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic for 3-4 minutes until soft and translucent.
Step 6
Add the thyme, parsley, breadcrumbs, and grated Parmesan to the skillet. Mix everything together and season with salt and black pepper to taste.
Step 7
Stuff the hollowed onions with the breadcrumb mixture, pressing it firmly into each onion.
Step 8
Place the stuffed onions in a baking dish. Drizzle with the remaining tablespoon of olive oil and pour the vegetable stock into the base of the dish.
Step 9
Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
Step 10
Remove the foil and bake for an additional 15-20 minutes, or until the onions are tender and the stuffing is golden on top.
Step 11
Serve hot as a side dish or a main with a fresh salad or crusty bread.
Nutrition Facts
| Serving size | (973.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 917.4 |
| Total Fat 42.7g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 30mg | 0% |
| Sodium 3115.7mg | 0% |
| Total Carbohydrate 113.8g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 34.6g | |
| Protein 31.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 563.3mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 1480.9mg | 0% |
Source of Calories