4 tsp
finely chopped fresh parsley, plus extra to garnish
4 tbsp
strong Cheddar cheese, finely grated
salt and
pepper
2 tbsp
olive oil
1 tbsp
white wine, to moisten
Method :
Cut a slice from the top of each
onion and scoop out the center to leave a fairly thick shell.
Combine all the remaining
ingredients, moistening with enough wine to mix well.
Preheat the oven to 350F.
Fill the onions and bake in the
oven for 45 minutes.
Serve garnished with the extra
parsley.
Although devised as a vegetarian dish,
these stuffed onions make a wonderful accompaniment to meat dishes, or
an appetizing supper fish with crusty bread and a salad.
