| | Directions | | Pre-heat oven to 350. Lightly grease a shallow ovenproof dish. Peel the onions and cut a thin slice from the top and bottom of each. Place the onions in a large saucepan of boiling water and cook for 10-12 minutes. Using a small knife, remove the inner sections of the onions, leaving about two or three outer rings. Finely chop the inner sections and place the outer shells in an ovenproof dish. Heat the oil in a medium frying pan and saut the chopped onions for 4-5 minutes or until golden, then add the pine nuts and stir-fry for a few minutes. Place the feta cheese in a small bowl and stir in the onions, pine nuts, bread crumbs and cilantro. Season with a little salt and pepper. Spoon the mixture into the onion shells. Cover loosely with foil and bake for about 30 minutes, removing the foil for the last 10 minutes to allow them to brown slightly. Serve hot. Serves 4. |
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| Ingredients | | - |  | 4 red onions (large) |
| - | | 1 tablespoon olive oil |
| - | | 1/4 cup pine nuts |
| - | | 4 ounces feta cheese, crumbled |
| - | | 1/2 cup fresh white bread crumbs |
| - | | 1 tablespoon cilantro, chopped |
| - | | salt and freshly ground black pepper, to taste |
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