Stuffed onions perfect for a special main course. This morning I found some beautiful large golden onions at the market, and immediately thought of making them stuffed. Said and done, I prepared these tasty Baked Stuffed Onions for lunch. Usually, I always use white onions in the kitchen, which I find more delicate in flavor and they practically melt in sauces and other preparations. But for this recipe, I find that golden onions are definitely more suitable as they stay more compact and are great for stuffing. For the filling, I used minced meat and a lot of grated cheese, but sausages also go perfectly. Have I convinced you to try them yet? Let’s hurry into the kitchen and prepare Baked Onions together.
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 285.95 (Kcal)
- Carbohydrates 10.47 (g) of which sugars 2.43 (g)
- Proteins 11.17 (g)
- Fat 22.28 (g) of which saturated 7.54 (g)of which unsaturated 9.94 (g)
- Fibers 1.14 (g)
- Sodium 802.15 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Meat Stuffed Onions
- 4 golden onions (large)
- 10.5 oz mixed minced meat
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs
- as needed extra virgin olive oil
- as needed salt
- 1 pinch pepper
How to Prepare Stuffed Onions
For this recipe, you need medium-large onions so you can easily hollow them out and fill them. Peel the onions and plunge them into a pot with slightly salted boiling water.
Let the onions cook for about 15-16 minutes. You can test the cooking by poking them with the tines of a fork. Drain and let them cool. While the onions are cooking, prepare the filling.
Cook the minced meat for 3-4 minutes in a pan with 2 tablespoons of extra virgin olive oil, stirring often with a wooden spoon. Transfer the meat to a bowl. Add 1/3 cup of grated Parmesan cheese and finely crumbled breadcrumbs to the meat.
Gently hollow out the cooked onions using a knife. Chop the onion interiors into small pieces on a cutting board and then add them to the meat mixture. Also, add a bit of salt and a pinch of pepper to the filling. Mix well.
Using a spoon, fill the onion shells with the mixture. Arrange the Stuffed Onions in an oiled baking dish next to each other. Oil the surface, sprinkle with grated cheese, and let them bake in the oven at 392°F for 15-16 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can cook the Onions in an air fryer at 392°F for 14-15 minutes.
For a richer and tastier filling, you can add diced scamorza cheese.
Cooking times for onions in water may vary, so adjust by checking the cooking and, if necessary, extending it by 5-6 minutes or more.
You can stuff the onions and store them without cooking in a container in the fridge for one day.
Don’t miss the recipe for Potato and Onion Flatbread
