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Onions stuffed with devilled kidneys



  • Cook the onions in a large pot of simmering water for about 30 mins until tender. Drain well and, when cool enough to handle, cut them in half and remove the centres (chop about half and set aside, retaining the rest for another use).
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Skin, core and cut the kidneys into even pieces.
  • Then heat a little oil in a heavy-bottomed pan and quickly seal the kidneys all over, continually tossing. Remove.
  • Add a little fresh oil with a dollop of butter to the pan. Once melted, add the chopped baked onion with the garlic and sauté for about 5 mins, stirring now and again.
  • Then add about ¼ cup stock with the mustard, cream, Worcestershire, Tabasco to taste and quite a bit of seasonings. Mix well and cook down until reasonably thick, adding more stock if needed.
  • Return the kidneys to the sauce in one layer, toss until well coated and briefly cook.
  • Then place the onions in a large baking tray, cut side up, and fill with the kidneys. Top each one with a dollop of butter and cook in the oven for about 30 mins.




  • 4 large even-sized onions, peeled
  • 6 lamb’s kidneys
  • olive oil
  • butter
  • 1 large garlic clove, crushed
  • ½ cup chicken stock
  • 1 heaped tspn Dijon mustard
  • 1-2 good slurps cream
  • a good splash of Worcestershire
  • Tabasco
  • sea salt & freshly ground pepper
  • 1 tbsp chopped fresh parsley


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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