© Laura Edwards
Stuffed roasted onions (pintxo)
Small plates from the region that straddles France and Spain
Onions never feature very often on menus or in books as a dish in their own right, which is a great shame as they are so versatile. You can stuff onions with fried beef or lamb mince, or cheese and walnuts and then roast them. This particular recipe is really good to make as a pintxo (small snack), and it’s something that people probably wouldn’t expect so you will impress them.
Migas are small fried breadcrumbs that you add to dishes for some texture, normally made with plenty of olive oil, garlic and peppers.
8 small onions
2 garlic cloves, finely chopped
2 oz. (50 g) stale bread, cut into small cubes (about 11/2 slices)
1 oz. (25 g) dried apricots, chopped (about 1/8 c. / 30 ml)
2 oz. (50 g) toasted pine nuts (about 1/3 c. / 80 ml)
sea salt and freshly ground black pepper
small handful of chopped parsley
Cut the base and top off the onions, blanch them for 20 minutes in simmering water to soften them, then peel off the skins. Use a small knife to remove the heart of each of the onions and finely chop.
Preheat the oven to 170°C (340°F/Gas 3).
Heat a little oil in a pan and fry the chopped onion hearts with the garlic for a few minutes. Add the bread, apricots and toasted pine nuts, and fry together for a few minutes. Season and add the parsley.
Stuff the mixture into the onions and place on a baking tray. Drizzle with oil and roast for 20 to 25 minutes until the onions are tender and golden. Scatter with sea salt and serve. Serves 4.
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