We had stuffed tomatoes, zucchini, bell peppers, or mushrooms. Stuffed onions sounds good!
Serve 4
Preheat the oven to 350F (175C)
4 medium organic onions, peeled
2 Tbs. (30 ml) (dairy-free) butter
2 organic apples, cored and finely chopped
pinch or two ground nutmeg
1 tsp. (5 ml) fresh thyme leaves or ½ tsp. (2,25 ml) dried
1. Slice off the bottom of the onions so it sits upright but still holds together at the base.
2. Slice off about a quarter of the top. (Save for another use.)
3. Scoop out the inside of the onion, leaving 2 layers of the outer wall, to make a little bowl. Save the inside and chop.
4. Sauté the chopped pieces of onion and apples with the nutmeg and thyme, about 15 minutes.
5. Fill the onion bowls, mounting the tops, set them in a small buttered or olive oil sprayed baking dish.
6. Pour ½ inch (125 mm) of water into the dish and bake until the sides of the onion bowls have softened and the filling has browned a little, about 45 minutes.
7. Serve hot or warm.
