Every country has its recipes, but whether you love or don’t love onions, you must try this one. The Stuffed Onions Piedmontese Style are really tasty, soft, with a filling that melts in your mouth. They are also simple to prepare, with few ingredients.
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Here’s a few more onion recipes, if like me, you adore them and want to try some new ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 onions (about 10.5 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 your 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. Boil them in plenty of salted water for about 15-20 minutes. They should be slightly soft but still firm. Place them in a colander to drain.
Meanwhile, prepare the filling. In a bowl, place the crumbled sausage, add the dry 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 rings and set them aside; you will fill these as well.
Finely chop the internal part of the onions that you don’t use. Add it to the mixture and mix well.
Grease a 11-inch pan with some oil and place the onion shells inside. If any have holes at the bottom, put pieces of onion to close the hole.
Fill the onions with the mixture; you will get about 12 pieces, using both the inner and outer rings. Drizzle with oil and Parmesan on top.
Bake at 356°F for 50-55 minutes.
Enjoy your meal!
Suggestions, Tips
I got about 2.2 lbs of filling, with 18 oz I filled the 4 outer onion rings, with the rest another 8-9 smaller rings, taken from the inside of the onion.
Here’s a few ideas for stuffed vegetables:
Fried Stuffed Champignon Mushrooms
Grandmother Ottavia’s Stuffed Zucchini
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