STUFFED ONIONS WITH MEAT are a nostalgic dish that combines the authenticity of peasant cooking with the enveloping aroma of family Sundays. Simple in appearance but rich in nuances and fragrances, they win you over with their sweetness and soft texture.
Onions, chosen among the largest and tenderest, are carefully hollowed out and filled with a savory stuffing of minced meat, bread, cheese and herbs. During cooking they soften slowly, blending with the filling in a perfect balance of sweet and salty, between the creaminess of the onion and the compactness of the meat.
Each bite tells the taste of old-fashioned cooking, made of patience, handed-down gestures and humble ingredients transformed into flavorful dishes. Perfect as a main course or a substantial side, stuffed onions are a recipe that brings the warmth of Italian regional traditions to the table — from Piedmont to Puglia — varying the aromas and cheeses used each time, but always keeping the same welcoming, familial spirit.
Their aroma, which spreads through the kitchen while baking, is an invitation to sit at the table, to slow down and enjoy a dish that speaks of authenticity and comfort.
Served hot, with their golden sauce and a drizzle of extra virgin olive oil, stuffed onions with meat are a hug of simple yet deep flavors, ideal for warming body and heart on the coldest days.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 yellow onions (large)
- 5 oz ground beef
- 1 egg
- 1 oz grated Parmesan
- 1 oz breadcrumbs
- parsley
- to taste salt
- to taste black pepper
- 2 tbsp white wine
- to taste extra virgin olive oil
For the stuffed onions you will need
- 1 Pot
- 1 Bowl
- 1 Cutting board
- 1 Baking dish
- Aluminum foil
Preparation of stuffed onions
Trim the onions, slightly cut the base so they stand upright and cook them in salted boiling water for about 12-15 minutes, until they soften. Drain them and let them cool slightly.
Cut off the top part of the onions, scoop out the flesh gently with a teaspoon and finely chop the removed pulp.In a bowl, mix well the chopped onion pulp, the mix of meat and sausage, the grated Parmesan, the egg, then season with salt and pepper to taste.
Salt the inside of the onions and fill them with the mixture, forming a small dome.
Place them in an oiled baking dish. Drizzle them with a little oil and a bit of white wine. Cover with aluminum foil and bake in a conventional oven at 356°F for 30 minutes.Remove the aluminum foil and continue baking for another 10-15 minutes, until golden.
You can serve the stuffed onions hot, warm, or cold.
Tips
You can enrich the filling with chopped cooked ham, scamorza or ricotta for a creamier version.
If you prefer a vegetarian dish, replace the meat with cooked legumes (lentils or chickpeas) and cheese.
You can enrich the filling with chopped cooked ham, scamorza or ricotta for a creamier version.
If you prefer a vegetarian dish, replace the meat with cooked legumes (lentils or chickpeas) and cheese.
