Cynthea Gregory

Corsican Stuffed Onions

For 6

Brocciu cheese, from Corsica, isn’t always easy to find in Britain, but it can be replaced by any fresh soft goats’ cheese.

A goats’ cheese, with a very distinctive taste, (such as Quickes ‘Goats’ Milk Clothbound Cheese’) is needed to make the tomato paste–tapenade.



Stuffed Onions

8 small onions

100 g mature hard goats’ cheese, grated

100 g Brocciu, or soft fresh goats’ cheese

6 slices chorizo, chopped finely

2 cloves garlic, peeled and grated

1 egg beaten

1 tbsp oil

Handful chopped parsley

Salt and pepper

Red Tapenade

50 g strong mature goats’ cheese, diced

200 g tomatoes

50 g sun-dried tomatoes

2 cloves garlic

1 small onion

20 g pine nuts

1 tbsp oil

2 tsp sugar

1 tbsp chopped parsley and basil

Red Tapenade

  • Preheat the oven to 150°C. 
  • Peel the onion and the garlic. Quarter the onion. Slice the fresh tomatoes, and place them, the onion and garlic on a  baking sheet. Brush them with oil and sprinkle with sugar.  Cook for an hour.
  • In a blender, mix the cheese, pine nuts, basil, sun-dried tomatoes, and parsley for 30 seconds.
  • Leave the cooked vegetables to cool.  Then add to the blender and blitz for I minute.  Transfer to a basin and refrigerate.

         Stuffed Onions 

        • Preheat the oven to 180°C.
        • Peel the onions. Put in a saucepan and cover with water.  Bring to the boil and cook for 10 minutes.  Drain and leave to cool.
        • Cut each onion in half from top to bottom. Remove the centre so that you can add the stuffing.  In a bowl, mix together the cheeses, chorizo, garlic, egg and parsley. Season.
        • With a teaspoon, stuff the onions with the cheese/chorizo mixture. Place on a baking tray. Brush them with a little oil and cook in the oven for 30 minutes.
        • Serve them hot with a little red tapenade and a green salad.