#258 stuffed onions

from plenty

this was a fun way to use an everyday vegetable with a new technique. the onions were cooked to soften in flavorful vegetable broth and then used to wrap a filling of breadcrumbs, feta, tomato, garlic and parsley. they definitely leaned mediterrianian in their flavor, and i actually was able to put this dish together before a swing shift - so really not all that complicated. i loved how mine turned out, i think it looks just as good as the cookbook photo.