Ingredients with Measurements:
- 4 large onions
- 1 pound haggis
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup beef broth
Special equipment needed:
- Large pot
- Baking dish
- Knife
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the top of each onion and remove the outer layer. Cut a small slice off the bottom of each onion so they can stand up.
3. Use a spoon to scoop out the inside of the onions, leaving a shell about 1/4 inch thick.
4. In a large bowl, mix together the haggis, olive oil, salt, black pepper, thyme, and rosemary.
5. Stuff each onion with the haggis mixture, packing it in tightly.
6. Place the stuffed onions in a baking dish and pour the beef broth over them.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the onions are tender and the haggis is cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 35g
Protein: 20g
Sodium: 1230mg
Substitutions for ingredients:
- Vegetarian haggis can be used instead of traditional haggis.
- Chicken or vegetable broth can be used instead of beef broth.
Variations:
- Add chopped vegetables, such as carrots or celery, to the haggis mixture.
- Top the stuffed onions with grated cheese before baking.
Tips and tricks:
- Use a sharp knife to cut the onions and be careful not to cut through the bottom.
- If the onions are too wobbly, slice a small piece off the bottom to create a flat surface.
- Leftover haggis-stuffed onions can be reheated in the oven or microwave.
Storage instructions:
Store leftover haggis-stuffed onions in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover haggis-stuffed onions in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the haggis-stuffed onions on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Garnish the haggis-stuffed onions with chopped parsley or green onions.
Pairings:
Serve the haggis-stuffed onions with a glass of red wine or a pint of beer.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the onions are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the haggis mixture is too dry, add a splash of beef broth or water.
Food safety advice:
Make sure the haggis is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Haggis is a traditional Scottish dish made from sheep's heart, liver, and lungs, mixed with oatmeal, onions, and spices.
Flavor profiles:
The haggis-stuffed onions have a savory and slightly spicy flavor with a hint of sweetness from the caramelized onions.
Serving suggestions:
Serve the haggis-stuffed onions as a main course for a hearty and flavorful meal.
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Region: Scottish