Chorizo And Potato Stuffed Onions - cooking recipe

Ingredients

1 lb potatoes, peeled and halved
4 large onions, peeled
3 tbsp olive oil
3 oz chorizo, sliced
1 None (14-oz) can chopped tomatoes
1 cup vegetable stock
8 sprigs thyme, leaves picked and chopped, reserving a few sprigs for garnish
1 pinch nutmeg
1/3 cup milk
3 tbsp butter
3 oz gouda cheese, grated (about 3/4 cup)

Preparation

Cook the potatoes in boiling salted water for 20 mins. Drain. Cook the onions in boiling salted water for 15 mins. Drain.
Meanwhile, heat 1 tbsp oil in a pan, add the chorizo and saute for 5 mins. Set aside. Preheat the oven to 400\u00b0F.
Remove the middle layers of the onion and finely chop. Heat the remaining oil in a saucepan. Add the chopped onion and saute for 5 mins. Add the tomatoes and stock to the pan. Add half the thyme leaves and season with salt and freshly ground black pepper. Bring to a simmer, stirring, then transfer to a baking dish.
Add the nutmeg, milk, butter and cheese to the potatoes. Mash until creamy. Stir in chorizo and most of the remaining chopped thyme leaves.
Fill the onions with the mash and nestle into the tomato sauce. Bake for 45 mins. Sprinkle the remaining thyme leaves on top. Garnish with the reserved thyme sprigs.