Onions

Onion stuffed with spiced sausage
1. 

3 Spanish onions as big as possible
oil
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp coriander
1 tsp allspice
450g sausagemeat
100g rice, cooked
2 tbsp parsley
2 tbsp red wine vinegar
1 tbsp honey

Peel the onions and trim the ends. Make a cut in each onion, into the center but not all the way through to the root. Put the onions in a pan with enough water to cover them. Bring the water to a simmer and cook for 10mins or until the layers start to drift apart and are tender. Drain well and peel the layers apart, chop the middle ones and keep the outside layers whole.

Heat the oven to 180C. Heat a little oil in a pan and add the cinnamon, cumon, coriander and allspice; cook for a minute then add the sausagemeat and chopped onion, turning it in the spices. Stir fry until it browns. Add the rice and parsley, season well, then stir everything together. Fill each outer layer of onion with the stuffing and put then in an ovenproof dish. Mix the honey and vinegar and pour over the top. Drizzle over some more oil then roast for 30 minutes or until the onion browns.

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