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Dinner with Rukmini
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Herb Stuffed Roasted Onions With Cherry Tomatoes and Cannellini Beans
Introduction from Rukmini Iyer
In this dish, the onions are stuffed with butter and herbs and roasted whole. They make a lovely simple dinner along with the easy tomato and cannellini bean stew.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/ gas 6. Cut a tiny section off the base of each onion, so that it sits upright, then cut a deep cross in it, making sure not to cut all the way through. Transfer to a roasting tin, and stuff each one with a few sprigs of rosemary and thyme and a quarter of the butter.
Tip the cannellini beans, tomatoes and stock into the tin alongside the onions and add the remaining herbs and the bay leaves. Season the onions and tomatoes well with sea salt and black pepper, then transfer to the oven and roast for 1 hour.
Once cooked through, season the cannellini beans with the lemon juice and salt to taste. Scatter over the crumbled feta and parsley and serve hot.
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