• 3-4 large Spanish onions (about 2.5lb in all)
  • 1lb spinach
  • 10 ozs ricotta cheese
  • 2 eggs
  • 5ozs freshly grated Parmesan cheese
  • Dried oregano
  • 8 fl ozs cream
  • 6 fl ozs of tomato puree
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper


Make a slit halway into each onion top to bottom, and plunge into a pot of boiling water for about 25 minutes. They need to be supple enough for you to separate the layers when they are cool enough to handle.

Douse them in cold water to cool and separate the layers. Drain on paper towels.

To make the stuffing, chop the hearts and add the spinach – parboiled for just a few seconds before being drained and chopped. Add the ricotta cheese, eggs, Parmesan cheese, some dried oregano, salt and freshly ground black pepper.

Carefully take a section of onion and upon it place a tablespoon of stuffing and roll up so it resembles a little torpedo. Do not overstuff.

Place all the stuffed sections cut side down in a buttered gratin dish and heat oven to 180 degree C.

Over the onions pour a mixture of the cream mixed with the tomato puree, a pinch of cayenne pepper and salt.

Bake for 45 minutes, being attentive to the dish and making sure it doesn’t dry up.