Stuffed Onions
- Time: 4 hours
Where
Recipe courtesy of El Teixo restaurant (Taramundi)
Ingredients
- 12 medium onions.
- ¼ kg of cooked white tuna.
- ¼ litre of tomato sauce.
- 1 medium tin of pitted green olives.
- Rosé wine.
- Olive oil.
- Salt.
- Ground black pepper.
Preparation
- Hollow out the onions using a potato corer, setting aside the first portion removed from each one to use later as a lid.
- Chop the scooped-out onion and fry it gently in a saucepan with plenty of olive oil.
- Mix the cooked bonito with the fried tomato and the finely chopped olives.
- Fill the onions with this mixture and top them with the previously set-aside pieces.
- Place the onions in the saucepan, on top of the sautéed onion, making sure they are packed tightly together to prevent them from tipping over and losing their filling.
- Add a bottle of rosé wine and season with salt and pepper to taste.
- Leave to cook over a very low heat for approximately three hours, so that the onions cook slowly, become tender and absorb all the flavours.