Stuffed Onions

Name: stuffed Onions
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: 4 Red onion; 4 white onions; 20 g chilled Italian spice mix tray; 1 fresh ciabatta; 75 g Pecorino Romano; 6 el traditional olive oil; 900 g Provencal potato wedges with peel; 75 g watercress; 75 ml yogurt chive dressing

Onions filled with Italian herbs and cheese served with potatoes, watercress and dressing.

Ingredients

Kitchen Stuff

1 round baking dish (Ø 26 cm)
1 food processor
1 baking paper

Directions

Preheat the oven to 200 ºC. Peel the onions and cut them crosswise from above to 1 cm above the bottom.
Grease the oven dish. Put the onions upright in the oven dish and bake for about 20 minutes in the oven.
Meanwhile, remove the leaves of the rosemary, thyme and oregano and put them together with the sage in the bowl of the food processor.
Cut the ciabatta into pieces and grind to the crumbs with the herbs. Grate the cheese and mix with the oil through the crumb.
Push the bread crumbs between the layers of the onions. Place the potatoes on a griddle covered with parchment paper and scoop with the rest of the oil.
Slide in the oven, place the bowl of stuffed onions on a rack above and fry in about 25 minutes until golden brown and done.
Change halfway between the baking sheet and the rack.
Remove the baking tray and baking dish from the oven, scoop the watercress through the potatoes and drizzle with the yoghurt dressing. Serve immediately.