Every country has its own recipes, but whether you love or hate onions, you must try this one. Piedmontese Stuffed Onions are truly delicious, tender, with a filling that melts in your mouth. They are also simple to prepare, with few ingredients.

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Here are some more onion recipes, if like me you adore them and want to try something new:

Difficulty: Easy
Cost: Cheap
Preparation time: 45 Minutes
Portions: 10 People
Cooking methods: Oven
Cuisine: Italian Regional
Region: Piedmont
Seasonality: All Seasons

Ingredients

4 onions (about 10 oz each)
2 teaspoons coarse salt
14 oz sausage
3.5 oz stale bread
as needed milk (about 2.8 oz, depending on how dry the bread is)
2 eggs
3.5 oz grated parmesan cheese
1.4 oz breadcrumbs (if the mixture is too soft)
as needed chopped parsley
4 pinches fine salt
2 pinches black pepper (ground)
as needed 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.
Meanwhile, prepare the filling. Place the crumbled sausage in a bowl, add the stale bread previously soaked in milk, the eggs, parmesan cheese, parsley, salt, pepper, and mix well to combine the ingredients. If it’s too soft, add some breadcrumbs; the mixture should be soft but well bound.
Using a teaspoon, remove the central part of the onions. Leave the two outer rings. If they are thick, you can leave just one.
Also remove some circles and set them aside; you will fill these as well.
Finely chop the inner part of the onions that you don’t use. Add it to the mixture and mix well.
Grease a 11-inch diameter baking dish with oil and place the onion shells inside. If some get a hole at the bottom, use pieces of onion to close the hole.
Fill the onions with the mixture; you will get about 12 pieces, using also the smaller inner rings, in addition to the outer ones. Drizzle the surface with oil and parmesan cheese.
Bake at 350°F for 50-55 minutes.
And enjoy your meal!

Tips and Suggestions

I obtained about 2.2 lbs of filling; with 17.6 oz, I filled the 4 outer rings of onion, with the rest another 8-9 smaller rings, taken from the inside of the onion.

Here are some ideas for stuffed vegetables:

Stuffed Fried Champignon Mushrooms

Meat Stuffed Squash

Nonna Ottavia’s Stuffed Zucchini

Rice Stuffed Tomatoes