slow-roasted onion tray stuffing

with olives, sage and oregano

  • 8 onions, sliced into 2cm-thick slices 
  • 1 cup (250ml) dry sherry 
  • ¼ cup (60ml) water
  • ⅓ cup (80ml) extra virgin olive oil 
  • sea salt and cracked black pepper 
  • 3 cups (210g) fresh sourdough breadcrumbs
  • ¾ cup (120g) Kalamata olives, pitted and torn 
  • ½ cup sage leaves 
  • ½ cup oregano leaves 
  • 1 teaspoon finely grated lemon rind 
  1. Preheat oven to 200°C (400°F). Place the onion, sherry, water, 2 tablespoons of the oil, salt and pepper in a large oven tray. Cover with aluminium foil and cook for 1 hour to 1 hour 30 minutes or until very soft. Remove the foil and cook for a further 10 minutes. 
  2. While the onion is cooking, place the breadcrumbs, olive, sage, oregano, lemon and remaining oil in a medium bowl and toss to combine. Place on top of the onion and cook for a further 10 minutes or until golden. Serves 8–10. 
RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox