Ingredients

Steps

• Preheat the oven to 220°C.
• Roast whole onions on a tray for 15-20 minutes until softened.
• Cool the onions, remove skins, and cut in half across the middle.
• Fry onions cut-side down in oil for 1-2 minutes until golden, then drain.
• Sauté breadcrumbs in clarified butter until crisp and golden, then drain in a sieve.
• Sauté the livers in oil for 2-3 minutes until cooked through.
• Toss breadcrumbs, apricots, and parsley with the livers and season.
• Pile the stuffing onto the onions and serve on a platter.