Ingredients
Onions
Stuffing
Cream sauce
Method
Onions
1.Preheat oven to 180°C. Butter a large oven-proof dish.
2.Make a cut in the onions (with skin still on) from top to bottom, but slicing only halfway through the heart.
3.Put onions into a large pot of boiling water, then simmer for 20-25 minutes (they will open up a little). Remove from the pot and cool.
4.In a medium saucepan, parboil the spinach in a little water until wilted, then strain and squeeze all the water from it. Chop the greens.
Stuffing
5.For the stuffing mash the ricotta, then mix in the eggs, Parmesan cheese and seasoning in a bowl. Add the chopped greens and set aside.
6.Remove the skin from the onions and separate into layers (you should get 6-7 layers per onion).
7.Place on a tea towel to drain. The onion hearts can be chopped finely and added to the ricotta stuffing.
8.Place a spoonful of stuffing (don’t overstuff) on each onion section and roll up, placing seam side down into the oven dish so that they all fit snugly.
Cream sauce
9.For the cream sauce, whisk the tomatoes with the cream and seasonings, then spoon the mixture over the onions to coat.
10.Bake for 45 minutes . If the onions appear to be drying out too much loosely cover with tin foil.
11.This dish is lovely served with a tossed green salad.
This recipe which takes only 30 minutes to assemble, is very forgiving and can be reheated the next day. Extra Parmesan cheese to serve on the side is nice. Accompany with bread rolls to soak up the sauce.
Note
