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Freekeh-stuffed onions
Serves 6-8 Starters and mains
Ingredients
- 2tbsp olive oil, plus extra to grease
- 1.5kg mixture white and red onions (6-8 smaller ones or 4 large ones)
- knob butter
- 80g sujuk or chorizo, cubed
- 1⁄2tsp smoked paprika
- 1tsp pul biber or dried chilli flakes
- 1 tomato, chopped
- 1 garlic clove, peeled and finely chopped
- 80g cracked freekeh
- 3tbsp finely chopped parsley
- 240ml vegetable stock
- 2tsp verjuice or cider vinegar
- 75g feta, crumbled
- 2-3tbsp pine nuts, toasted, to serve
Method
Preheat the oven to 200C/400F/ Gas 6. Lightly grease a baking dish with oil. Prepare the onions. Cut a 1.5cm thick slice from the top of the onions, reserving
the caps. If required, shave enough from the bottoms so that the onions can stand upright. Using a corer or a small spoon, carefully scoop out all but the 2 outer layers, being careful not to pierce the onions. Reserve the scooped-out onion flesh and finely chop. Transfer the hollowed onions and their caps to the prepared dish, rub with a little of the oil, cover with foil and bake in the oven for around 20 minutes while you prep the stuffing.
Place a frying pan over a medium-to-low heat, melt the butter, then add the chopped onions and cook for 3-4 minutes, until softened. Add the sujuk, paprika, pul biber, tomato and garlic and cook for a few minutes until the onions are translucent. Add the freekeh, toss to combine and cover with 160ml of water. Increase the heat to high, bring to the boil, reduce the heat to low and simmer, covered, for 10-15 minutes or until the freekeh has cooked through. (It’s fine if the freekeh is al dente or slightly wet – it will continue to cook in the oven.) Add the parsley and season to taste with salt.
Remove the baked onions from the oven. Divide the onion and freekeh mixture evenly between the cavities of the onions – don’t worry if the filling overflows a little. Arrange the caps on top, pour over the stock and verjuice and cover with foil.
Return to the oven to cook for 45 minutes, or until the onions are tender yet still have a bit of bite.
Remove the foil and onion caps and place under a preheated grill to char for 5 minutes. Use a slotted spoon to transfer the stuffed onions to individual dishes or a large serving platter. Add the feta to the juices in the dish and whisk until smooth. Drizzle this sauce over the onions and sprinkle with extra feta and pine nuts. Serve immediately.
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