Baked Onions Stuffed with Feta and Pine Nuts

Matteo Mazzoni

Ingredients

4 large red onions

4 oz feta cheese, crumbled

1 Tbsp olive oil

1/4 cup chopped pine nuts

1/2 cup gluten free bread crumbs

1 Tbsp chopped cilantro

salt and freshly ground pepper

Preparation

Preheat oven to 350 F and grease a casserole or baking dish. Bring a large saucepan of salted water to a boil.

Peel the onions and cut off 1/8 inch at top and base. Place onions in the saucepan of water and cook for 10-12 minutes or until barely tender. Remove onions with a slotted spoon and drain on paper towels until cool enough to handle.

Hollow out the onions using a small paring knife or your fingers, leaving 2-3 layers on the outside edge. Reserve removed sections and chop. Place hollowed out onions in the prepared baking dish.

In a medium sauce pan, heat 1 Tbsp olive oil. Once hot, sauté the onions until golden and tender. Add the chopped pine nuts and sauté for a another minute.

In a small bowl, combine feta, warm onions and pine nuts. Add cilantro and breadcrumbs, salt and pepper. Stir well.

Spoon the onion mixture into the onion shells. Loosely cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes.