|Savory onions wrapped around a tasty filling make a unique main or side dish.|
Oil the baking dish and set aside.
Combine stock and wine in saucepan and bring to a boil.
Meanwhile, trim the tops and bottoms of the onions and peel. Cut each onion along one side from top to bottom and carefully separate into layers. Add the large outer layers (two from each onion) to the stock in batches.* Simmer until just tender, 3-4 minutes, then transfer to colander and let cool while you simmer the rest.
Preheat oven to 350.
Grate or finely chop the tomatoes, then place in bowl. Mix in the rest of the ingredients.
Fill the onion layers, then tuck the sides under so that they look like large shallots. Arrange in baking dish, seam down, and pour about 1/3 c stock over the top.
Bake until soft, lightly browned and bubbly, 45-50 minutes.
Drizzle with oil and serve warm.
|Notes||* Save stock and the rest of the onions for another recipe, like French onion soup. Or use the onions in place of green onions.
Adapted from the recipe in Plenty – read my review.
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