I love stuffed vegetables because they are appetizing, everyone likes them, and they always make a good impression. Moreover, they are not difficult to prepare, and thanks to their crust, they allow us to get children to eat vegetables too. The ones I illustrate today are baked stuffed onions, one of the recipes I proposed for an old issue of the Giallo Zafferano magazine. A simple and tempting vegetarian dish. Give it a try!
Other stuffed vegetable recipes:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven, Steam
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Stuffed Onions
- 4 white onions (large)
- 1 clove garlic
- 1.5 oz rustic bread (stale is fine too)
- 1 oz Grana Padano DOP (or Parmesan)
- 0.7 oz salted capers
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- Steamer
- Chopper
- 1 Bowl
- 1 Baking dish oven-safe
Preparation of Baked Stuffed Onions
Peel the onions, wash them, and steam them whole for 10 minutes.
Once cooked, cut the base of each onion so they can stand upright and cut the upper cap, keeping it for final decoration of the dish.
Then gently hollow out the onions by removing the central pulp, then salt them inside.
Finely chop 100 g of the extracted onion pulp.
Desalt the capers under running water, then dry them by patting them with paper towels.
In a mixer, finely chop the stale bread and cheese with the parsley leaves (washed and dried), the garlic clove (peeled and with the core removed), and the capers.
Transfer the mixture to a bowl, add the chopped onion, a sprinkle of black pepper, and adjust the salt, if necessary.
Fill the 4 onions with this mixture, pressing it well with a teaspoon.
Arrange the stuffed onions and their caps inside a slightly oiled baking dish and drizzle them with a bit of oil.
Bake them in a preheated static oven at 350°F for about 20/25 minutes + a few minutes on grill function until they are golden.
Serve the stuffed onions hot, garnished with their caps. Enjoy! Paola
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