Stuffed Onions with Sun-Dried Tomato & Hazelnuts Recipe

Introduction

These stuffed onions are a delightful blend of sweet, savory, and nutty flavors, perfect as a comforting vegetarian main or side dish. Packed with sun-dried tomatoes, hazelnuts, and vegan cheese, they bring a satisfying richness and texture to your table.

Ingredients

• 6 large onions (red or white)
• 100 g hazelnuts
• 750 ml vegetable stock
• 100 g giant cous-cous
• 8 sun-dried tomatoes from a jar
• 150 g vegan feta (sometimes called ‘Greek White’ vegan cheese)
• 1 tsp dried chilli flakes (adjust to taste)
• Handful sultanas
• Handful fresh mint (or a mix of mint and parsley)
• Handful vegan cheddar-style cheese (optional)

Instructions

1. Step 1: Preheat the oven to 180°C. With skins on, chop about the top centimetre from each onion and wrap each one in foil. Bake for one hour. Unwrap and leave to cool. (This can be done a day ahead if desired.)
2. Step 2: Place the hazelnuts on a baking tray on the bottom shelf of the oven and roast for 5 minutes until they start to brown and the skins loosen.
3. Step 3: Bring the vegetable stock to a boil in a saucepan. Add the giant cous-cous and simmer for 6–8 minutes until just cooked. Drain and set aside to cool.
4. Step 4: Finely chop the roasted hazelnuts, sun-dried tomatoes, and vegan feta. Combine them in a large bowl.
5. Step 5: Add the cooled cous-cous to the bowl, then sprinkle in the chilli flakes, sultanas, and fresh mint. Gently mix to combine, being careful not to break up the feta too much.
6. Step 6: Taste the mixture and season with salt and black pepper as needed.
7. Step 7: Peel the skins from the roasted onions—they should come off easily. Use a sharp knife and teaspoon to gently scoop out the center, leaving just two layers intact for stuffing. Place the hollowed onions on a baking tray.
8. Step 8: Finely chop one third of the removed onion centers and add to the stuffing mixture. Reserve the remaining onion insides for use in other dishes like sauces or stews.
9. Step 9: Carefully fill each hollowed onion with the stuffing, pressing down to pack them well. Sprinkle grated vegan cheddar-style cheese on top if using. Bake for 15 minutes until the tops are bubbling and browned.

Tips & Variations

• For added texture, try substituting walnuts or pecans for hazelnuts.
• Adjust chilli flakes according to your heat preference or omit for a milder dish.
• Fresh parsley can be added alongside mint for a more herbaceous flavor.
• If you prefer a non-vegan version, substitute the vegan cheeses with feta and cheddar cheese.

Storage

Store cooled stuffed onions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through to avoid drying out. The stuffing mixture can also be kept separately for up to 2 days and used in other recipes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the onions in advance?

Yes, the onions can be baked and cooled a day before stuffing. Keep them wrapped to retain moisture until you’re ready to fill and bake again.

What can I do with the leftover onion centers?

They’re great added to pasta sauces, curries, chili, or any savory dishes to boost flavor and reduce waste.

Stuffed Onions with Sun-Dried Tomato & Hazelnuts Recipe

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★★★★★

4.7 from 115 reviews

These Stuffed Onions with sun-dried tomato and hazelnuts are a delicious vegetarian dish perfect as a hearty appetizer or light main. Large onions are roasted and then hollowed out to be filled with a flavorful mixture of giant couscous, toasted hazelnuts, sun-dried tomatoes, vegan feta, fresh herbs, and warming chili flakes. A final bake with optional vegan cheddar-style cheese creates a bubbling, golden top that is both comforting and elegant. This recipe is ideal for a plant-based diet and offers a delightful combination of textures and Mediterranean-inspired flavors.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 large onions (red or white)
• 100 g hazelnuts
• 750 ml vegetable stock
• 100 g giant cous-cous
• 8 sun-dried tomatoes from a jar
• 150 g vegan feta (sometimes called ‘Greek White’ vegan cheese)
• 1 tsp dried chilli flakes (adjust according to your taste)
• handful sultanas
• handful fresh mint (or a combination of mint and parsley)
• handful vegan cheddar-style cheese (optional)

Instructions

1. Roast the onions: With skins on, chop the top centimetre or so from each onion and wrap each one in foil. Bake at 180°C for one hour. Unwrap and leave to cool. This initial roast softens the onions and can be done a day in advance for convenience.
2. Toast the hazelnuts: Place the hazelnuts on a baking tray on the oven’s bottom shelf and roast for 5 minutes until they begin to brown and the skins loosen, enhancing their flavor and making them easier to chop.
3. Cook the couscous: Bring the vegetable stock to a boil in a saucepan, add the giant couscous, and simmer for 6-8 minutes until just cooked through. Drain thoroughly and set aside to cool.
4. Prepare the stuffing mix: Finely chop the roasted hazelnuts, sun-dried tomatoes, and vegan feta. Combine them in a large bowl.
5. Mix the stuffing: Add the cooled giant couscous to the bowl. Sprinkle over the dried chilli flakes, sultanas, and fresh mint, then gently mix to combine without breaking up the feta too much.
6. Season the stuffing: Taste the mixture and season with salt and black pepper to your preference.
7. Prepare onions for stuffing: Remove the skins from the roasted onions; they should peel off easily. Carefully scoop out the centre of each onion, keeping just two intact layers to create a shell. Place these empty onions back on the baking tray.
8. Add onion centers to stuffing: Chop the removed onion interiors finely and add one-third to the stuffing mixture, saving the rest for use in other dishes like pasta sauces or curries.
9. Fill the onions: Carefully fill each hollowed onion with the stuffing mixture, pressing down to pack them fully. Optionally, scatter the grated vegan cheddar-style cheese on top.
10. Final bake: Bake the stuffed onions at 180°C for 15 minutes until the tops are bubbling and golden brown, signaling they are heated through and ready to serve.

Notes

• This recipe is vegan-friendly but can be adjusted to fit other diets by substituting cheeses.
• The initial roasting of onions can be done a day ahead to save time on serving day.
• Leftover onion centers can add depth to other meals like stews, sauces, or stir-fries.
• Adjust the amount of chilli flakes based on your preferred spice level.
• The optional vegan cheddar topping provides a melty finish but can be omitted for a lower-fat version.

Keywords: stuffed onions, vegan recipe, sun-dried tomato, hazelnuts, giant couscous, baked onions, plant-based, Mediterranean flavors, vegan feta