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When it comes to onions they are for me more than an ingredient. I love onion jam and I love onions as the star of a meal.

As I now live in Switzerland, the annual onion market in Bern - always on the last monday of November - is a great oportunity to buy fresh onions in different shapes. From the very small ones to bigger ones. They are presented in the most beautiful ways.

So when thinking of the market I immediately had an idea of what to make with the beautiful red onions. I wanted to stuff them. As versatile as onions is couscous. Both united in one recipe makes a winning combination.

Coucous stuffed red onions: (Makes a starter for 4)

30 g butter
2 tbs olive oil (+ more for drizzling over the onions)
4 big red onions
1/2 ts ground cinnamon
3 tbs couscous
300 ml vegetable stock
2 tbs dried apricots, diced
2 tbs roasted pine nuts
1 tbs chopped parsley

Cut the top of the onions. Don't discard the tops, the aren't cooked in the first few steps. Cut a little slice from the bottom so the onion can stand on its own.

Put the onions in a an ovenproof dish. Add 150 ml of water. Drizzel with olive oil. Cover with aluminium foil and bake for 1 hour at 200° C. Leave to cool a bit so you can touch them.

Scoop out all but outer 2 or 3 layers from each using a teaspoon, reserving scooped-out onion.

Chop the scooped-out onion finely.

In a pan heat 2 tbs of olive oil and 15 g of butter. Add the chopped onions, cinnamon and the couscous. Season with salt and pepper. Leave to cool. Add chopped apricots, pine nuts and parsley.

Stuff the onions with this mixture. Smear the remaining butter on top of the onions. Put the onions tops on the onions. Add remaining stock (200 ml) to the dish and bake for about 25 minutes at 200° C.

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