Heat the oven to 185C. Place the onions and cold water in a pan of water, bring to the boil and simmer for 15 minutes. Drain really well. I use a sieve and stir it around a bit, otherwise the stuffing will go soggy.
Whizz the bread in the food processor to turn into breadcrumbs.
Finely chop the sage and pulse in with the breadcrumbs. Add the onion and pulse again. Finally add the softened butter and whizz again to combine. Season with salt and pepper to taste. Cool if using to stuff meat.
Spoon into a shallow, buttered oven proof dish, scruffy the top with a fork and bake for 30-45 minutes until crisp. Dot with butter if you like.
Discover the power of food to transform your health
