Roasted Stuffed Onions the Naked Chef Jamie Oliver
Elevate your dinner table with Jamie Oliver's Roasted Stuffed Onions, a rich and comforting dish from "The Naked Chef" that transforms humble ingredients into pure culinary magic. Perfectly roasted large onions are hollowed out and packed with a savory stuffing of sautéed garlic, fresh herbs, Parmesan cheese, and crispy breadcrumbs, creating a filling that’s both fragrant and flavorful. Baked to tender perfection in a bath of vegetable stock, these stuffed onions are golden and caramelized on the outside, with a luscious depth of flavor on the inside. Ready in just over an hour, this versatile recipe works beautifully as a standout vegetarian main course or an elegant side dish. Serve alongside crusty bread or a fresh green salad for a meal that's rustic yet refined. Keywords: roasted stuffed onions, Jamie Oliver recipe, vegetarian side dish, savory stuffing, The Naked Chef recipe.
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Recipe Information
Ingredients
- 4 pieces large onions
- 2 tablespoons olive oil
- 2 pieces garlic cloves
- 1 tablespoon fresh thyme
- 2 tablespoons fresh parsley
- 50 grams breadcrumbs
- 30 grams grated Parmesan cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 250 milliliters vegetable stock
Instructions
Preheat the oven to 190°C (375°F).
Peel the outer layers of the onions, keeping them whole. Trim the tops and bottoms slightly to create a flat base.
Using a small knife or a melon baller, carefully hollow out the center of each onion, leaving a shell about 1cm thick. Reserve the removed onion pieces.
Finely chop the reserved onion bits and set them aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic for 3-4 minutes until soft and translucent.
Add the thyme, parsley, breadcrumbs, and grated Parmesan to the skillet. Mix everything together and season with salt and black pepper to taste.
Stuff the hollowed onions with the breadcrumb mixture, pressing it firmly into each onion.
Place the stuffed onions in a baking dish. Drizzle with the remaining tablespoon of olive oil and pour the vegetable stock into the base of the dish.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the onions are tender and the stuffing is golden on top.
Serve hot as a side dish or a main with a fresh salad or crusty bread.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 34.5 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
