Stuffed Onions

Stuffed Onions

By Chef Rakesh Sethi

From Tea Time

Prep: 25 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: Indian

Key Ingredients:

Onion stuffed with a flavourful filling, topped with cheese and bake

Ingredients

Whole onion, peeled and boiled 6 to 8
Button mushroom, chopped 1
Medium red capsicum, finely chopped ½
Medium green capsicum, finely chopped ½
Yellow capsicum, finely chopped ½
Butter 1 tbsp
Garlic, finely chopped 2 to 4 cloves
Medium onion, finely chopped 1
Salt to taste
Black pepper powder ¼ tsp
Fresh cream 2 tbsps
Processed cheese, grated ½ cup
White sauce
Butter 1 tbsp
Refined flour 1 tbsp
Milk ½ cup
Salt ¼ tsp
Nutmeg powder ¼ tsp

Methods

Preheat the oven to 180º C.
Scoop out boiled onions to make a cavity and keep on a plate. Finely chop the scooped out portion and keep in a bowl.
To make white sauce, heat butter in a non-stick pan, add refined flour and saute on low heat for 2 minutes taking care that the flour does not get coloured. Add milk and cook, whisk continuously, to avoid lumps. Cook till the sauce thickens. Add salt and nutmeg powder and mix.
To make the filling, heat butter in another non-tick pan, add garlic, onion, red capsicum, green capsicum and yellow capsicum and toss well.
Add salt and black pepper powder and mix. Add the white sauce, and mix well. Add cream and 1 tbsp processed cheese and mix well. Take the pan off the heat and let it cool slightly.
Place the hollowed onions on a baking tray and stuff them with the filling. Top with the remaining grated processed cheese. Place the dish in the preheated oven and bake till the cheese melts and becomes golden.
Bring the dish out of the oven, arrange the onions on a serving platter and serve hot.

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