Stuffed red onions

Makes 8 8 red onions 2 eggs 100g breadcrumbs 2 garlic cloves, peeled and finely chopped 3cm piece of ginger 2 tbsp each thyme, sage and rosemary 30g dried apricots, chopped 30g dried cranberries, plus extra to garnish olive oil, for greasing sea salt and black pepper 12-hole cupcake tray Preheat the oven to 190°C/gas mark 5. Trim the onions, being careful not to cut the roots off completely. Slice off the tops, approximately 1cm from the top. Place the onions in a large saucepan and cover completely with boiling water. Bring to the boil, simmer for 5 mins to soften, then drain. Place the onions on a chopping board and, using a teaspoon, dig out and discard the middles, leaving only three outer layers of onion and the bottom intact. In a large bowl, whisk the eggs together, then mix in the breadcrumbs. Add the garlic to the mixture, then grate in the ginger. Add the herbs, apricots and cranberries, season with salt and pepper, and stir thoroughly. Grease 8 holes of a 12-hole cupcake tray and place each of the onions in a hole. Using a teaspoon, fill the onions with the breadcrumb mixture to the tops, and top with a couple of cranberries each. Brush the onions with oil and roast for 20 mins until golden on top. Serve.