4 large onions
butter, for greasing
150 g/5 oz cooked ham, chopped
4 tablespoons passata
4 tablespoons Parmesan cheese, freshly grated
½ quantity Béchamel Sauce
salt and pepper


1.Bring a large pan of salted water to the boil. Add the whole onions and parboil for a few minutes.
2.Drain well, cut in half horizontally and gently scoop out the middles to leave eight 'shells'.
3.Preheat the oven to 180°C/350°F/Gas Mark 4 and grease an ovenproof dish with butter.
4.Chop the scooped-out onion and mix with the ham and passata in a bowl. Season with salt and pepper.
5.Stuff the onion shells with this mixture. Arrange them in the prepared dish.
6.Stir the Parmesan into the béchamel sauce and season with salt and pepper to taste.
7.Pour the sauce over the stuffed onions and bake until golden brown and bubbling. Serve immediately.

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