1/1 Photo of Italian Stuffed Onions
bluemoon downunder's Note:
Adapted substantially from a recipe I found on Huey's website. A great side-dish to roasts, grilled or BBQd meats. Yellow onions (for Americans) or brown onions (for Australians) are probably the most suitable and most flavoursome for this recipe. Be careful not to overcook the onions in step one; the outer rings need to be firm enough to serve as a case for the stuffing. If you end up with too much stuffing - and this will very much depend on the size of your onions! - use the extra stuffing to stuff a tomato.
My Private Note
Units: US | Metric
- 4 medium onions or 4 large onions, peeled
- olive oil flavored cooking spray
- 1 -2 tablespoon butter, preferably unsalted
- 2 garlic cloves, finely minced (I generally mince onions and garlic in my mini processor as it's so much easier than chopping)
- 1 large potato, coarsely grated
- sea salt, to taste
- fresh ground pepper, to taste
- 1/2 teaspoon thyme or 1/2 teaspoon thyme, to taste
- mixed Italian herbs, to taste (optional, your choice, I add a blend of rosemary and sage which I really like)
- 1 teaspoon lemon juice (optional ( don't add lemon juice if you don't like citrus flavours!)
- 1 -2 cup baby spinach leaves, chopped (it's okay to include the stems)
- 125 g freshly grated parmesan cheese
- 3 large eggs, lightly whipped
- 2 tablespoons grated fresh parsley
- 1Preheat oven to 200°C/400°F/6 gas mark.
- 2Cook the onions in plenty of rapidly simmering water for about 15 minutes; drain well, cut in half and scoop out about two-thirds of the centre; chop up the inner section of the onions (or mince them in a mini processor) and place the outer rings on a lightly oiled oven tray.
- 3Melt the butter in a heavy-bottomed, preferably non-stick, pan; add the onion and garlic and briefly sauté them until they are tender; add the grated potato and cook briefly until the potato has softened and started to crisp; sprinkle with salt, ground pepper and thyme, to taste; and add optional, additional herbs (if using).
- 4Add the lemon juice (if using), chopped baby spinach leaves and grated Parmesan and mix well to cool a little.
- 5Then add the eggs and mix until the contents of the pan are well-combined, being careful not to scramble the eggs; check the seasoning and adjust if necessary.
- 6Spoon the mixture into the onion rings, sprinkle with a little extra grated Parmesan and cook in the oven for about 15 minutes or until the tops are golden.
- 7Serve with a sprinkling of parsley on top, as an accompaniment to your favourite grilled or roasted meat dish or BBQd meat.
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Nutritional Facts for Italian Stuffed Onions
Serving Size: 1 (143 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 225.0
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 5.6 g
- Cholesterol 129.1 mg
- Sodium 377.9 mg
- Total Carbohydrate 19.8 g
- Dietary Fiber 2.5 g
- Sugars 4.0 g
- Protein 13.3 g