Thompson & Morgan Onion 'Tonda Musona'

Large, fleshy, round, white-skinned onions. Ideal for autumn and winter storage. Indispensable in many dishes.

Italian Stuffed Onions:

1. Cook the onion without its skin.
2. Let it cool down.
3. Cut both ends off..
4. Remove and finely chop the inner onion, leaving the outside for stuffing.
5. Mix with garlic, grilled pancetta, diced bread, Parmesan cheese and parsley.
6. Fill the onions with the mixture and bake until golden brown.