Ingredients

• 3 red onions
• 3 onions
• 1 tbsp vegetable oil
• 100g/4oz clarified butter
• 150g/6oz breadcrumbs
• 1 tbsp vegetable oil
• 300g/3/4lb fresh lambs livers
• trimmed and washed
• 6 apricots
• finely diced
• 2 tbsp finely chopped parsley
• salt and pepper

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Place the onions on apart from each other on a roasting tray and roast in the oven for 15-20 minutes until softened. Allow to cool and remove the skin. Cut the onions in half across the equator.
• Heat the oil in a large frying pan and gently fry the onions
• cut side down for 1-2 minutes until golden. Remove and drain.
• Now for the stuffing: heat the clarified butter in a sauté pan and add the breadcrumbs. sauté for a few minutes until crisp and golden. Drain the crumbs in a sieve.
• Heat the oil in a large frying pan and gently sauté the livers for 2-3 minutes until cooked through. Gently toss the breadcrumbs
• apricots and parsley through and season to taste.
• Pile the stuffing mixture onto the cut side of each onion half and arrange on a large platter to serve.