Every country has its recipes, but whether you love or dislike onions, you must try this one. The Stuffed Onions Piedmont Style are truly delicious, soft, with a filling that melts in your mouth. They are also easy to prepare, with few ingredients.
Here are some more onion recipes, if you adore them and want to try some new ideas:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 45 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 onions (about 300 grams each)
- 2 teaspoons coarse salt
- 400 g sausage
- 100 g stale bread
- to taste milk (about 80 grams, depending on how dry the bread is)
- 2 eggs
- 100 g grated Parmesan cheese
- 40 g breadcrumbs (in case the mixture is too soft)
- to taste chopped parsley
- 4 pinches fine salt
- 2 pinches black pepper (ground)
- to taste olive oil
Steps
Clean the onions by removing the outer layers. Cook them in plenty of salted water for about 15-20 minutes. They should be slightly soft but still firm. Drain them in a colander.
In the meantime, prepare the filling. Place the crumbled sausage in a bowl, add the dry bread previously soaked in milk, the eggs, Parmesan, parsley, salt, and pepper, and mix well to combine the ingredients. If it’s too soft, add breadcrumbs; the mixture should be soft but well bound.
Using a teaspoon, remove the central part of the onions. Leave the outer two rings. If they are thick, you can leave just one.
Remove some circles as well and set them aside; you’ll fill these too.
Finely chop the unused inner parts of the onions. Add them to the mixture and mix well.
Grease a 11-inch diameter baking pan with oil and place the onion shells inside. If any have a hole at the bottom, use onion pieces to fill the hole.
Fill the onions with the mixture, using about 12 pieces, including inner rings, in addition to the outer ones. Drizzle oil and Parmesan on the surface.
Bake at 356°F for 50-55 minutes.
And bon appétit!
Tips and Suggestions
I made about 1 kg of filling. With 500 grams, I filled the 4 outer onion rings; with the rest, I filled another 8-9 smaller rings taken from the inside of the onion.
Here are some stuffed vegetable ideas:
Fried Stuffed Champignon Mushrooms
