Today stuffed and au gratin onions, a side dish, an appetizer, a dish to be served warm (but also cold) simple to make and very appetizing. +
There are many varieties of onions and each lends itself to different recipes and preparations.
The onionhas particular properties, for example, it is expectorant, anti-inflammatory, antibacterial, and digestive; it also stimulates diuresis and body purification, and finally, it fluidifies the blood, fighting the formation of clots.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
STUFFED AND AU GRATIN ONIONS
ASI’s kitchen
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for STUFFED AND AU GRATIN ONIONS
- 4 yellow onions
- 5.3 oz mortadella
- 3.5 oz grana padano
- 2 tbsps bread crumbs
- 1 egg
- 6 tbsps extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools for STUFFED AND AU GRATIN ONIONS
#adv
- Parchment paper
- Baking tray
Preparation for STUFFED AND AU GRATIN ONIONS
Peel the onions. Boil them for about 15 minutes in salted boiling water. Drain them, place them on kitchen paper towels, and let them cool.
Cut them in half and remove the central part which you will put in a bowl. Turn the onion halves “upside down” to let them dry completely.
In a food processor, chop the mortadella, leftover onions, grana padano, egg, and part of the breadcrumbs.
Season with salt and pepper.
Stuff the onions with the mixture.
Place them in a baking pan lined with parchment paper.
Sprinkle them with the remaining breadcrumbs and pour the remaining extra virgin olive oil. Bake in a preheated oven at 356°F (180°C) for about 40/45 minutes.
Tasty and perfect to accompany any dish, enjoy the stuffed and au gratin onions!
Annalisa
Advice and notes
Small onions are perfect for making preserves but also as a side dish to be slowly stewed in a pan. The white one is delicious baked au gratin or boiled, the red one, among which the Tropea variety is tasty, even raw, and the yellow one is ideal for sautés. If you want to serve onions with a milder flavor, I recommend blanching them in boiling water for a couple of minutes or soaking them in water, making sure to change it often. It is better not to consume them raw if you suffer from gastric ulcer, slow digestion, and hyperacidity, and also if you are breastfeeding or pregnant. On the blog, you will find MANY ONION RECIPES ….
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
IF you like my recipes, follow me on my Facebook fan page! Just click “like” and every day you can be updated on the latest published recipes and comment on the various preparations with me !!!! Copyright © 2017 Annalisa Altini, All rights reserved
