Stuffed Vegetable Onions

Ingredients

• 1000 g vegetable onion (4 vegetable onions)
• coarse Sea salt
• 80 g sun-dried tomatoes
• 2 tbsp olive oil
• 150 g bulgur
• 175 ml classic vegetable broth
• 2 sprigs thyme
• 100 g sheep cheese
• 0.5 lemon
• Pepper
• 50 g almond slivers
• 0.5 bunch Frankfurt herbs (or mixed herbs to taste)
• 250 g yogurt (1.5 % fat)

Instructions

1. 1.

   Trim the root ends of the onions. Sprinkle a thick layer of sea salt on the bottom of an oven-safe dish. Place the unpeeled onions on top and bake in a preheated oven at 180 °C (convection: 170 °C, gas: level 2‑3) for 40–45 minutes.

2. 2.

   Meanwhile dice the tomatoes finely. Heat olive oil in a pot, sauté the bulgur for about 1 minute. Add the tomatoes with vegetable broth to the bulgur and bring to a quick boil. Remove from heat and cover for 20 minutes to absorb liquid.

3. 3.

   Wash thyme, shake dry, pluck leaves and finely chop. Drain sheep cheese and cube roughly. Squeeze half a lemon.

4. 4.

   Mix thyme and sheep cheese into the bulgur. Season with salt, pepper and a splash of lemon juice.

5. 5.

   Remove onions from oven and let cool slightly. Peel off the skins.

6. 6.

   Cut off each top cap and carefully hollow out the onions with a teaspoon, leaving about a 5 mm rim. Dice the onion flesh finely and stir into the bulgur mixture.

7. 7.

   Fill the hollowed onions with the bulgur blend. Remove sea salt from the dish, place the filled onions back in and bake again at 180 °C (convection: 170 °C, gas: level 2‑3) for about 15 minutes.

8. 8.

   Meanwhile toast almond slivers in a dry pan until golden brown.

9. 9.

   Wash herbs, shake dry, pluck leaves and mix with yogurt in a bowl. Puree with an immersion blender. Season with lemon juice, salt and pepper. Sprinkle the stuffed onions with toasted almonds and serve with the herb sauce.