Recipe - Stuffed Red Onions

4 lg Red Onions
1 pound Carrots, Peeled and Thinly
cut or sliced up
1 pound Courgettes, Trimmed and cut
into strips
1 pound French Beans, trimmed
1 tablespoon Sugar
1 pound Button Onions
Salt and Pepper
3 Shallots, Peeled and roughly
cut or sliced up
bn Fresh Thyme
2 Bay leaves
6 Peppercorns
One fourth pt White Wine
One half pt Double Cream
4 ounce Unsalted Butter
1 Punnet Cherry Tomatoes
2 teaspoon Chopped Parsley

Preheat the oven to gas mark 6/400F/200C. Peel and wrap the onions in foil
and bake for 45 minutes, or until soft. Blanch the carrots and french beans
in salted boiling water until cooked but still crunchy. Heat half an ounce
of the butter in a frying pan, sprinkle over the sugar, and saute the
button onions until browned and well coated with the caramel. Add the
blanched vegetables and courgettes, coat with the caramel for two minutes,
season with salt and pepper, and keep warm.

In a saucepan heat the shallots, thyme, bay leaves, peppercorns, white wine
and double cream, and reduce by half. Remove from heat and whisk in the
butter, strain and season to taste.

Remove the heart from the onions, stuff with a selection of vegetables and
arrange the remainder around the plate. Pour over the sauce, scatter the
cherry tomatoes, sprinkle over the parsley and serve.

Source: Hugo Arnold, Evening Standard, UK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini