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Nigel Slater's Lentil Stuffed Onions

Cook Time2 hours
Total Time2 hours
Servings: 4 servings
Author: LydiaF

Ingredients

  • 4 large or 6 smaller sweet onions peeled.
  • 2 bay leaves

For the lentils

  • 1 - 2 leeks green parts removed, chopped
  • olive oil
  • 2 - 4 cloves garlic
  • 1 cup brown lentils
  • 1 can chopped tomatoes 12 - 16 ounces, whatever is sold
  • the innards of the onions chopped
  • salt and pepper to taste

For the sauce:

  • 2 tablespoons all purpose flour
  • 2 tablespoons olive oil
  • 2 cups whole milk
  • 2 bay leaves
  • 1 cup grated cheese I used a pizza blend
  • grated parmesan for sprinkling over top
  • chopped parsley for garnish

Instructions

  • Put the peeled onions and bay leaves in a large stock pot or dutch oven and cover with water. Bring to a boil, then reduce the heat until an active simmer. Cook until tender and a skewer is easily inserted through an onion. It will take between 45 minutes to an hour depending on the size of the onions.
  • Drain and allow to cool.
  • While the onions are cooking, sweat the leeks and garlic in a small amount of olive oil. Add the lentils, chopped tomatoes and their juice. Then refill the tomato can with water and pour over top.
  • Cook over medium heat until the lentils are tender, about 30 minutes. Start the sauce at this time.
  • When the onions are cool enough to handle use a spoon to remove the insides. Chop the cooked onions and stir into the lentils. Set aside until the sauce is ready.
  • To make the sauce, heat the oil in the bottom of a heavy bottomed sauce pan. Stir in the flour and cook for 2 - 3 minutes until the flour has changed color.
  • Stir in the milk and use a whisk to break up the roux. Continue to stir for a couple of minutes until the sauce smoothes and thickens. Reduce the heat to low and add the bay leaves.
  • Continue to cook the sauce for another 20 minutes or so, stirring once in awhile. Stir in the grated cheese and let it melt.
  • Start heating the oven to 350°F/180°C at this point.
  • To assemble the dish, fill the onions with the lentils. It's not a big deal if the onions tear. Just arrange them around the lentils. If you have leftover lentils, put them in the bottom of the casserole. Place the onions on top then spoon and spread the sauce around them. The sauce will be thick.
  • Bake for 30 minutes or until the sauce is golden brown and bubbly.