Name: Stuffed Onions - Ratatouille Style recipe by Aparna Bhat at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: White onions 2; Finely chopped onions 1 cup [finely chop the scooped out portion of the above 2 onions]; Finely chopped bell peppers 1/2 cup, (I have used mixed colours bell peppers here); Finely chopped mushroom 1/2 cup; Garlic pods, 2 minced; Tomato puree 1/4 cup; Chopped tomatoes 1/4 cup; Dried Rosemary 1/2 teaspoon crushed; Dried thyme 1/2 teaspoon crushed; Black pepper coarsely grounded powder 1/2 teaspoon; Garlic powder 1/2 teaspoon; Olive oil 2 tablespoon; Silvered almonds 15-20; Vegetable stock 1/2 cup

ABOUT Stuffed Onions - Ratatouille Style RECIPE

An impressive side dish from French Cuisine, it is an easy recipe that will surely be a crowd pleaser. Sneak in more veggies to make it healthy dish and the best part is this dish can be cooked ahead of time and rewarmed at the time of serving. I have tweaked NOA's stuffed onion recipe to suit our tastes and as per ingredient availability.

Ingredients Serving: 2

White onions 2
Finely chopped onions 1 cup [finely chop the scooped out portion of the above 2 onions]
Finely chopped bell peppers 1/2 cup, (I have used mixed colours bell peppers here)
Finely chopped mushroom 1/2 cup
Garlic pods, 2 minced
Tomato puree 1/4 cup
Chopped tomatoes 1/4 cup
Dried Rosemary 1/2 teaspoon crushed
Dried thyme 1/2 teaspoon crushed
Black pepper coarsely grounded powder 1/2 teaspoon
Garlic powder 1/2 teaspoon
Olive oil 2 tablespoon
Silvered almonds 15-20
Vegetable stock 1/2 cup

Instructions

Trim the ends of the onions. Remove the skin and cut them in half.
With a melon scooper, scoop out the center of the onions. (Finely chop the scooped part and keep it aside, to be used later while preparing the stuffing mixture).
Now take a deep pan and place these scooped onions upright, cut side up.
Add 1/4 cup of vegetable stock. Simmer it for 4-5 mins. Switch off the flame.
Once the onions have cooled down a bit, remove them from the stock water and let it sit on plate while you proceed to prepare the stuffing mixture.
Heat olive oil in another pan.
Add minced garlic, finely chopped onions and saute it until onions turn soft.
Add chopped bell peppers, chopped mushrooms and silvered almonds. Saute it until the vegetables soften.
Now add tomato paste and chopped tomatoes. Saute it and then add remaining vegetable stock (along with the vegetable stock used to blanch the onions in first step).
Cook the mixture on low flame until most of the liquid gets evaporated.
Season with coarsely ground black pepper, garlic powder, crushed thyme and rosemary. Continue cooking the mixture on sim flame for 2-3 minutes. Switch off the flame
Fill each hollowed onion with this vegetable mixture.
Arrange them on a baking tray. Cover the tray with foil and bake it at 200 C for 25-30 minutes.
Remove from the oven and serve.
Note: Crumbled feta or any shredded cheese can be added as toppings on these stuffed onions before you bake or serve. I excluded it

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