• 4 large onions
• 1 stalk celery
• 2 cloves garlic
• 2-3 leaves of sage or ½ teaspoon of dried
• 2 tablespoons olive oil
• 2-3 sprigs of parsley
• 4 ozs (112g) breadcrumbs
• 4 ozs (112g) grated mature cheddar cheese
• 1 oz (25g) butter

Method:

• Peel of the outer leaves of the onions carefully to retain their shape.
• Cut a slice of the top of each and make a few gashes around the onions.
• Pierce each onion through the centre with a large fork.
• Put the onions into a large wide pan of boiling water and cooks until just tender.
• Drain, cool slightly and then carefully push out the centres.
• Heat the oil in a frying pan and add the finely chopped celery, garlic, sage and parsley. Cook for about 5 minuttes and then add the breadcrumbs, salt, pepper and grated cheese.
• Cook this mixture for 2-3 minutes, mixing well into a paste.
• Stuff the paste into the onions.
• Grease a baking dish with butter and transfer the onions into it. Top each onion with a sliver of butter.
• Bake in a pre-heated oven at Gas Mark 7 (425°F/220°C) for 30-45 minutes.

Serves 4.