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Baked Onion and Vegetable Stacks

Updated on November 25, 2012

Onions, potatoes and tomatoes form these stacks. As they cook, their flavours merge and mingle. Serve for a light supper, or with sausages for a main meal.

Serves 4

4 large onions
1 large potato
2 beefsteak tomatoes
Small piece of buller
300ml/ 1/2. pint vegetable or chicken stock
2 tbsp freshly chopped parsley
1 tbsp olive 0il

1. Preheat the oven to 190'C, Fan 175'C, Gas 5.
2. Cut the onions in half across the middle. Peel the potato
and cut into 4 thick slices. Cut the tomatoes in half.
3. Butter the inside of a square or oblong ovenproof dish.
Arrange the potato slices in a single layer in the base of
the dish (they should be a snug fit). Stand the tomatoes on
top and then the onion halves. Don't worry if the stacks
seem high, the tomatoes will cook down during cooking.
Pour the stock over, then sprinkle with the parsley and
drizzle with the oil. (You could even grate a little cheese on top if you like)
4. Cover, put in the hot oven and cook for 1-1 1/2 hours until
the onion is tender.



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