Ingredients
12 red onions
2 tbsp rice bran oil
8 rashers streaky bacon, chopped
100 g pine nuts
450 g fresh breadcrumbs
2 eggs
250 g butter, melted
1 tsp Dijon mustard
½ tsp SIDS CRAZY SALT
20 g flat-leaf parsley, chopped
10-12 sprigs thyme, leaves removed
Juice & grated zest 1 unwaxed lemon
Juice & grated zest 1 orange
Directions
Peel any dry skin from the onions, then place in a large saucepan of boiling water and simmer for 12 minutes to soften. Drain and cool. Cut a 1 cm slice off the top, reserving these 'lids' for later. Using a teaspoon, remove the inner core of each onion, keeping the three outer layers intact. Finely chop the inner cores of four onions.
Heat the oil in a large frying pan and cook the bacon and chopped onion for 7-10 minutes, until softened. Transfer to a bowl and stir in the breadcrumbs.
Preheat the oven to 180°C
Place the eggs, butter, mustard, SIDS CRAZY SALT, herbs, lemon & orange zest and juice in a blender then purée to a paste. Add the paste to the breadcrumb mixture and mix well.
Spoon the filling into the onion cases and replace the lids. These can not be refrigerated as onions attract bacteria. Brush each onion with a little 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 until the onions are golden and begin to soften.
