Stuffed Baked Onions Recipe
Stuffed baked onions are a flavorful and crispy side dish, perfect to accompany both meat and vegetarian main courses. With a soft and tasty heart, enriched with a pinch of nutmeg and Parmigiano Reggiano, this recipe will surprise your guests.
Ingredients
- 4 Cipolle Bionde Grandi Onions Large Blonde
- 250 g Mixed Roast Ground
- 40 g Butter
- 80 g Breadcrumbs
- q.b. Milk
- 1 Uovo Egg
- q.b. Salt
- q.b. Pepper
Instructions
- Begin by blanching the previously cleaned onions in a pot with slightly salted water. Let them cook until they are slightly softened.
- Drain the onions and let them cool. Once cooled, slice them horizontally and gently remove the inner core without breaking the outer walls.
- In a pan, melt half of the butter and sauté the minced meat along with the onion cores until golden. Season with salt and pepper to taste, then let the mixture cool.
- Add the beaten egg and the breadcrumbs previously soaked in milk to the meat filling, mixing well to obtain a homogeneous mixture.
- Stuff each onion with the prepared filling, being careful not to break them.
- Place the stuffed onions in a baking dish, placing a small knob of remaining butter on top of each one.
- Bake in a preheated oven at 180 degrees Celsius for about 20 minutes or until the onions are golden and crispy on the surface.
Notes
For a unique twist, add a pinch of grated nutmeg and a handful of Parmigiano Reggiano to the filling to enrich the flavor with aromatic notes and a more intense taste.