Stuffed Onions

Cut off just the root ends of onions; do not peel. Sprinkle coarse sea salt over the bottom of an oven-proof baking dish. Add onions and bake in preheated oven at 180°C (fan 170°C, gas mark 2-3) (approximately 350°F/convection 340°F) until tender, 40-45 minutes.

Meanwhile, dice sun-dried tomatoes finely. Heat olive oil in a pot and sauté the bulgur, stirring, until toasted, about 1 minute. Add tomatoes and vegetable broth and bring to a boil. Remove from heat, cover and let stand until bulgur is tender, about 20 minutes.

Rinse thyme, shake dry, pluck leaves and chop finely. Drain and coarsely chop the feta cheese. Squeeze juice from lemon half. 

Mix thyme and feta cheese into the bulgur. Season with salt, pepper and a little lemon juice to taste.

Remove onions from the oven, let cool slightly and peel. 

Scoop out insides of each onion with a teaspoon, leaving a border of about 5 mm (approximately 1/4 inch). Finely chop the scooped-out onion flesh and mix into the bulgur.

Fill hollowed-out onions with the bulgur mixture. Discard the salt from the baking dish and return to the oven. Bake at 180°C (fan 170°C, gas mark 2-3) (approximately 350°F/convection 340°F) until stuffing is heated through, about 15 minutes.

Meanwhile, toast almonds until golden brown in a dry pan.