Sweet, tender baked onions meet a savoury soy-and-coriander chicken stuffing, all drenched in a glossy, umami-rich red miso butter sauce
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 75 minutes |
| Serves | 6 |
| Cuisine | Fusion |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 458 |
| Fat | 24g |
| Saturates | 14g |
| Protein | 12g |
| Carbs | 56g |
| Sugars | 33g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 160°C, gas mark 3.
Halve the onions horizontally and carefully hollow out the centres, leaving the outer layers intact.
Finely chop the removed onion centres and combine with the chicken mince, coriander, soy sauce, shrimp paste, egg, Panko breadcrumbs and chilli flakes. Fill the onion halves with the chicken mixture and place the tops back on.
Place the miso paste, butter, water, sesame oil, ginger and garlic in a roasting tray and stir to combine. Arrange the stuffed onions in the tray. Cover tightly with foil and bake for 1 hour. Remove the foil and cook for a further 15 minutes, until lightly golden.
Strain the cooking liquid and blitz in a blender until smooth. Spoon the sauce over the onions.
Top with spring onions before serving
