Stuffed Onions

== Description ==
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
* Serves four.
== Ingredients ==
* butter, for greasing the dish
* 500 ml vegetable stock
* 350 ml white wine
* 4 large onions
* 3 small tomatoes
* 120 g fresh white breadcrumbs
* 90 g feta, crumbled
* 80 g parsley leaves, finely chopped
* 3 tbsp olive oil, plus extra to finish
* 2 garlic cloves, crushed
* 3 spring onions, thinly sliced
* ¾ tsp salt
* black pepper
== Directions ==
# Heat the oven to 180°C / gas mark 4.
# Butter a small ovenproof dish.
# Put the stock and white wine in a medium saucepan and bring to a boil.
# Meanwhile, trim 5mm off the tops and bottoms of the onions, then cut them in half lengthways and remove the brown, papery skin.
# Gently scoop out most of the insides (keep these for another use, as outlined above), retaining only the two or three outermost layers.
# Carefully separate the outer layers from each other and place a few at a time in the simmering stock.
# Cook for three to four minutes, until just tender, drain and leave to cool slightly (reserve the stock for another use, as above) 
# To make the stuffing, use a coarse cheese grater to grate the tomatoes (you'll be left with most of the skin in your hand; just discard it).
# Put the grated tomato pulp in a large bowl and add the breadcrumbs, feta, parsley, olive oil, garlic, spring onions, salt and some pepper.
# Fill each onion layer generously with stuffing, then pull together the sides so you end up with a fat cigar shape.
# Lay the stuffed onions, seam-side down, in the buttered oven dish and pour over about 75ml of the reserved stock, just enough to cover the bottom of the dish.
# Bake for 45–50 minutes, or until the onions are soft and lightly coloured and the stuffing is bubbling.
# Add more stock if they dry completely before the end of the cooking process.
# Drizzle with a little olive oil and serve warm.