Grandma’s stuffed onions recipe. A tasty and delightful dish perfect to bring something different to the table, in no time and with few affordable ingredients.
As always, simple things are always the best!
They not only satisfy the palate but also delight the eyes with their warm and cozy shape.
It’s a very versatile recipe indeed, with many variations. The idea of cutting an onion in half, stuffing it, and baking it into a delicacy dates back to ancient times, with records found worldwide, especially in Italian and Middle Eastern cuisine.
They can be baked, steamed, cooked in a pot or pan, or in an air fryer with many fillings that may include cold cuts, cheese, minced meat, preserved fish like tuna or mackerel, or even just vegetables.
In this easy and quick version, we opted for a filling based on bread, egg, and mortadella, which is perfect for meat menus.
I usually always cooked them in the oven, but I wanted to try them in the air fryer, and I have to say they are perfect, very delicious indeed. Of course, in the air fryer, the cooking times are faster.
Are you ready to read the ingredients and procedure? Ready, set, go!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 353.06 (Kcal)
- Carbohydrates 23.27 (g) of which sugars 3.61 (g)
- Proteins 15.14 (g)
- Fat 22.55 (g) of which saturated 8.12 (g)of which unsaturated 9.09 (g)
- Fibers 2.15 (g)
- Sodium 1,234.41 (mg)
Indicative values for a portion of 160 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
Stuffed Onions
- 6 onions
- 5.3 oz mixed minced meat
- 3.5 oz mortadella
- 1 egg (medium)
- 2.1 oz parmesan cheese
- 1 stale bread (slice without crumb)
- to taste breadcrumbs
- to taste extra virgin olive oil
- salt
- pepper
- to taste milk
Tools
- Pot
- Blender
- Baking Pan
- Parchment Paper
Steps
Stuffed Onions
Peel the onions and bring a pot of water to a boil.
Blanch the onions in slightly salted water for about 20 minutes until soft but not falling apart.
(Cooking time may vary depending on the size of the onions).
Hollow out the onions, leaving 2 or 3 layers as a shell.
In the meantime, prepare the filling by chopping the mortadella and the inside of the bread slice slightly soaked in milk and squeezed.
Mix in a bowl the minced meat, the chopped mortadella, the grated cheese, the core of three chopped onions, and the egg; mix well to obtain a homogeneous mixture.
If necessary, add breadcrumbs.
Season the filling with salt and pepper.
Fill the onions with the mixture and sprinkle them again with the remaining grated cheese, breadcrumbs, and a drizzle of oil.
Bake in the oven at 392°F for about 20 minutes until the onions are golden brown.
In the air fryer, spray with olive oil and cook at 392°F for about 10 minutes.
Always keep an eye on them.
If the surface is not golden and crispy, put under the grill for a few minutes.
Serve hot
Enjoy your meal
Advice
You can store your onions in the fridge for a couple of days covered with plastic wrap or inside an airtight container.
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