SERVES 10-12
PREPARATION 15 MINS
COOKING 35 MINS
10-12 medium red onions
2tbsp vegetable oil
8 rashers streaky bacon, chopped
100g (3 1/2oz) pine nuts
450g (14oz) fresh breadcrumbs
2 large eggs
250g (8oz) butter, melted
1tsp Dijon mustard
20g (3/4oz) flat-leaf parsley, chopped
10-12 sprigs thyme, leaves removed
Juice and grated zest 1 unwaxed lemon
Juice and grated zest 1 orange
1. Put the onions in a large pan of boiling water and simmer for 8 minutes to blanch. Drain and cool. Cut a half-inch slice off the top, keeping these 'lids' for later. Using a teaspoon, remove the inner core of each onion, keeping the outer three layers intact. Finely chop the inner cores of 4 onions and set aside.
2. Heat the oil in a large frying pan and sauté the bacon, pint nuts and the reserved chopped onions for about 7 minutes, or until softened. Transfer to a bowl; stir through the breadcrumbs.
3. Place the eggs, butter, mustard, herbs, lemon and orange juice and zest in a blender and purée to a paste. Stir the paste into the bread mixture and mix well.
4. Spoon the mixture into the onion cases and place the tops back on the onions to enclose the mixture. These can be refrigerated for up to 24 hours, if desired. There should be some unused stuffing - use this to stuff the breast of the turkey (see Roast Turkey recipe). Brush each onion with a little extra olive oil and place in a roasting tin - if the onions will not stand up, slice a small sliver off the bottom. Bake for 30-40 minutes or until the onions begin to soften and are golden.
TIPS
Fresh breadcrumbs are easily made by pulsing day-old slices of crustless bread in a food processor until fine. They can also be made whenever you have some leftover bread and frozen until needed.