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Italian Stuffed Onions

Posted on December 19, 2011.



1/2 lb thick pancetta, diced
6 white onions, peeled and cut in half
1 egg
3 tablespoons plain bread crumbs
2 oz milk
1 cup grated Parmesan
I teaspoon kosher salt
1 teaspoon pepper
1/2 stick butter


Add 1 inch of water to a large pan and bring to a boil.

Place onion halves face down in boiling water. Lower heat to medium and simmer for 5-10 minutes until core of onions begin to soften.

Take baking dish and coat bottom with butter (rub stick on dish to create thin film to prevent onions from sticking, and then slice remaining butter and place in dish).

Remove onions from water and place face up. Using a small fork, remove the inside of the onion, leaving at least 2-3 layers of shell.

In a small bowl, mix the milk and bread crumbs and let stand until it thickens. Set aside.

Preheat oven to 400 degrees.

Using a food processor, blend the insides of the onion and pour them into a large bowl. Add the Parmesan cheese, egg, pancetta, bread crumb mix, salt and fresh ground pepper. Mix thoroughly.

Fill the onion shells in the pan with the onion mix.

Bake for 45 min to 1 hour (until top is golden brown).

Remove and let stand for at least 10 minutes before serving.


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Posted By: Chief Foodie Officer