Prep time: 20 minutes
Total time: 1 hour
Yield: Feeds 4
- 1 cup dry white wine
- 2 cups vegetable stock
- 3 large sweet onions, peeled and halved
- 1.5 cups breadcrumbs
- 3 grape tomatoes, chopped fine
- 3 oz. feta cheese, crumbled
- 3 tbs. olive oil plus extra
- 1 large handful fresh parsley, chopped fine
- 2 garlic cloves, minced
- 3 green onions, trimmed
- 3 sprigs fresh thyme, chopped fine
- 3 sprigs fresh rosemary, chopped fine
- Salt and pepper to taste
- 1 tbs. vegetable oil
Preheat oven to 350 degrees Fahrenheit.
Bring wine and vegetable stock to a low boil in 2 quart cooking pot. Meanwhile trim the top and bottoms of onions removing outer skin. Place onion on cutting board or between thumb and forefinger apply gentle pressure loosening onion in layers and carefully removing the top four. Reserve the remainder for soups and salads. Place onion in broth and reduce heat. Cook until soft, about 6 minutes, stirring occasionally. Set aside to cool.
In a mixing bowl combine breadcrumbs, tomatoes, olive oil, feta cheese, garlic cloves, green onions, thyme and rosemary. Stir and salt and pepper to taste.
Remove onion from pot. Using a tablespoon half the onions with a dollop of mix. Press top and bottom together so as seal forms, resembling a fat cigar. Place in bottom of a large skillet; lightly greased. Add 1/3 cup broth to skillet, place onions in the bottom. Cook for 30 to 40 minutes. Plate and serve warm.