Italian Stuffed Onions

READY IN: 50mins


  • 4
    medium onions or 4 large onions, peeled
  • 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
  • 12
    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


  • Preheat oven to 200°C/400°F/6 gas mark.
  • Cook 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.
  • Melt 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).
  • Add the lemon juice (if using), chopped baby spinach leaves and grated Parmesan and mix well to cool a little.
  • Then 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.
  • Spoon 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.
  • Serve with a sprinkling of parsley on top, as an accompaniment to your favourite grilled or roasted meat dish or BBQd meat.