Today, stuffed and gratinated onions: a side dish, an appetizer, a dish to serve warm (but also cold) simple to make and very appetizing.
There are many varieties of onions and each is suitable for different recipes and preparations.
The onion has particular properties, for example, it is expectorant, anti-inflammatory, antibacterial, and digestive; it also stimulates diuresis and the purification of the body, and lastly, it thins the blood, combating the formation of clots.
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STUFFED AND GRATINATED ONIONS
The kitchen of ASI
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS RECIPE STUFFED AND GRATINATED ONIONS
- 4 yellow onions
- 5.3 oz mortadella
- 3.5 oz grana padano
- 2 tablespoons breadcrumbs
- 1 egg
- 6 tablespoons extra virgin olive oil
- to taste Fine salt
- to taste Black pepper
TOOLS RECIPE STUFFED AND GRATINATED ONIONS
#adv
- Parchment paper
- Baking dish
PREPARATION RECIPE STUFFED AND GRATINATED ONIONS
Peel the onions. Boil them for about 15 minutes in salted boiling water. Drain them, place them on kitchen paper, and let them cool.
Cut them in half and remove the core which you will put in a bowl. Turn the half onions “upside down” to allow them to dry completely.
In the mixer, chop the mortadella, onion leftovers, grana padano, egg, and some breadcrumbs.
Season with salt and pepper.
Stuff the onions with the mixture.
Place them in a baking dish 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 for about 40/45 minutes.
Tasty and perfect for accompanying any dish, enjoy with the stuffed and gratinated onions!
Annalisa
Advice and notes
Small onions are perfect for making preserves but also as a side dish to stew slowly in a pan. The white one is delicious baked or boiled, the red one, including Tropea, 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 ulcers, slow digestion, and hyperacidity, and also if you are breastfeeding or pregnant. On the blog, you can find MANY RECIPES WITH ONIONS ….
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