Onions are one of Hollands biggest agricultural exports, and this dish uses them to full advantage. In most other cuisines, onions are chopped fine enough that they aren’t obvious in the finished dish. This recipe takes another approach, showcasing the shape and flavor of the onion and pairing it with some great complementary ingredients. Stuffed onions make a lovely entrée, side dish or, if made carefully with smaller onions, hors d’oeuvres.
Recipe: Gevulde Uien
- 6 large onions (or equivalent slightly smaller)
- 2 tablespoons butter
- 1/2 lb (250g) lean pork mince
- 2 tablespoons tomato paste
- 3 tablespoons grated Gouda cheese(or parmesan)
- 1 cup beef stock
- 1 ½ teaspoon dried sage
- 1 teaspoon paprika
- Salt and pepper to taste
- Peel the onions and slice off the tops before scooping out the insides. Be sure to leave at least ½ cm thickness.
- Place the onion shells in boiling salted water and leave for 5 minutes.
- Drain the onions and leave to sit upside down to drain excess water.
- Finely chop the onion insides and sauté in butter until translucent. Mix together with the mince, tomato paste, seasonings and sage.
- Stuff the onions with the mixture and top with the grated cheese.
- Garnish with the paprika and place in a shallow oven proof dish with the stock then bake for 30 minutes in a moderate oven.
Preparation time: 10 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 6