Lamb-stuffed onions with parmesan breadcrumbs

Mince with Mediterranean flavours is even tastier baked inside sweet red onion shells.

Ingredients 

•  8 red onions, unpeeled
•  400g lamb mince
•  1/2 teaspoon ground cinnamon
•  125ml (1/2 cup) passata (tomato pasta sauce)
•  2 tablespoons chopped fresh continental parsley
•  2 tablespoons fresh breadcrumbs
•  2 tablespoons shredded parmesan
•  2 tablespoons pine nuts

Method

Step 1
Preheat oven to 180°C. Place the onions in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 15 minutes or until the onions are tender. Drain. Transfer to a clean work surface. Set aside for 20 minutes to cool.
Step 2
Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Add the cinnamon and cook, stirring, for 30 seconds or until aromatic. Add the passata and cook, stirring, for 2-3 minutes or until the sauce thickens. Stir in the parsley. Season with salt and pepper.
Step 3
Peel the onions. Use a small sharp knife to trim the base and top of each onion and discard. Use a teaspoon to scoop out the flesh, leaving a 1cm shell. Reserve 100g (about 1/2 cup) of onion flesh and finely chop. Place the onion shells in a baking dish.
Step 4
Add the reserved onion to the mince mixture and stir until well combined. Spoon the mince mixture among the onion shells.
Step 5
Combine the breadcrumbs, parmesan and pine nuts in a small bowl. Sprinkle the breadcrumb mixture over the tops of the onions. Bake for 35-40 minutes or until onions are golden and tender. Serve immediately.


Nutrition

Energy 746kJ	Fat saturated 3.00g
Fat Total 10.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 6.00g	Dietary Fibre 3.00g
Protein 14.00g	Cholesterol 34.00mg
Sodium 110.16mg

Source:

http://www.taste.com.au/recipes/17773/lamb+stuffed+onions+with+parmesan+breadcrumbs