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Cooking + Entertaining

Stuffed onions: the recipe for the second rich and tasty

Stuffed onions: the recipe for the second rich and tasty

The stuffed onions they are a dish delicious e scenographicperfect to serve as second course oh outlinea cena or for a delicious appetizer. They represent an alternative way of making this plant a versatile protagonist in the kitchen, excellent in jumped up, terracottaand even served rawa sinonion salad.

In this case, the onions are first boiled, then stuffed with a filling of sausage, eggs, spices and chopped onion. Finally, they are covered with breadcrumbs, a slice of cheese and olive oil, and baked for about 40 minutes: once ready, they will form a crispy crust on the surface and will have a more delicate taste.

This dish, of course, can be modified according to your tastes, by varying the garnish: in vegetarian version, for example, the filling consists of a diced zucchini, potatoes and carrots, sautéed and tossed with eggs and breadcrumbs. In addition, the meat can also be replaced with del tuna.

Finally, to make the onions more stable, we recommend cutting off a small part at the base.

Now let’s see how to prepare stuffed onions.

try this recipe too

eggplant boats

How to make stuffed onions

Boil the onions in water for 10 minutes, drain and let cool 1.

In a bowl, mix the sausage with the salt, pepper, egg, rosemary, olive oil and oregano 2.

When the onions are cool enough, cut off the tops, keep them aside and scoop out the insides of the onions 3.

Chop the latter with a knife and add it to the meat pulp 4.

Stuff the onion shell with the sausage mixture 5.

Arrange them in a baking dish, sprinkle them with breadcrumbs and pour the olive oil over them. 6.

Also arrange the onion caps in the pan, add a sprig of rosemary in the center, cover each of them with a slice of cheese and drizzle again with a drizzle of oil seven.

Bake at 180°C for 40 minutes. Stuffed onions are ready to serve 9.


Stuffed onions can be stored in the fridge for 2 days maximum, closed in an airtight container or covered with cling film. You can also freeze them: just put them in the freezer raw, already stuffed, but without breadcrumbs or cheese.

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