Find your recipes and restaurants here

Fruit and nut stuffed onions

Ingredients 10
Servings 4
Time 10 minutes


  • 6
  • 85
    flaked, roasted almonds
  • 250
  • 85
  • 10
    apricots or peaches
  • 15
    olive oil
  • 65
    chicken stock
  • 65
    dry white wine
  • milled pepper
  • salt and pepper


35-40 minutes
Pre-heat oven to 180 ºC. Bring a large pan of water to the boil and cook onions in their skins for 10 minutes.
Remove from water, cut tops off and peel away outer skin. (Do not cut the root end off). Scoop out the centre to create a cavity. Chop the scooped out onion and set aside.
Cook couscous according to instructions, and when ready, mix together with the chopped onion, almonds, sultanas, apricots and olive oil.
Season well.
Place onions in a baking dish and spoon filling into the cavities.
Pour stock and white wine around the base of the onions and bake for 35 to 40 minutes, until soft.
Serve as an accompaniment with roasts.

Note: Great additions to the filling include: 5 ml popped brown mustard seeds; chopped sage or oregano; or 2 ml of ground coriander and/or cumin.


Read more on: bake

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.