Stuffed onions

Stuffed onions are a very light appetizer, suitable for vegetarians; if desired, it can easily become a second course, serving in this case, however, a more abundant portion.

A variation of the classically baked onions, which in this case are cut in half and filled with a light but at the same time very greedy filling, then finishing the preparation with grated cheese.

Stuffed onions are a very delicate and tasty dish and are usually much appreciated by guests.


  • 4 onions
  • 1 tbsp of butter
  • Parsley, to taste
  • Laurel, to taste
  • Pepper, to taste
  • Extra virgin olive oil, to taste

For stuffing

  • 100 g zucchini
  • 60 g carrots
  • 120 g mushrooms
  • 1 tbsp butter
  • 2 tbsp Parmigiano Reggiano
  • 80 g potatoes
  • Extra virgin olive oil, to taste
  • Pepper, to taste
  • Parsley, to taste


Start with the basic ingredient of this recipe, the onions. Peel and wash them and steam together with some parsley, pepper and laurel stalks, which will flavor the water that will cook your onions. Thanks to steaming, your onions will be well cooked but will retain their consistency, without falling apart during cooking.

To verify that the onion is well cooked, even in the center, stick a small knife or toothpick in the center. If this enters easily it will mean that your onions are ready, but if you meet resistance, it is better to continue cooking.

Cooking for medium-sized onions is usually around 8 minutes. Depending on the size of the onions, however, the cooking time may increase or decrease. When the onions have reached the right cooking, take them and cut them in half.

After this, with the help of a knife, eliminate the onion’s heart, so as to obtain small bowls where then insert the stuffing that you will prepare shortly. The ideal thickness of this container is about 0,40 inc.

The removed onion, however, will not be lost; it will then be used to make the stuffing. Then take the advanced onion and cut into very thin cubes. At this point prepare all the vegetables of the stuffing. Start with mushrooms, preferably champignons, and deprive them of the earthy part and clean well to avoid that residues can then end up in onions.

Reduce the mushrooms into cubes of the same length and size. Do the same with zucchini, potatoes and carrots. Prepared all the vegetables to stuff your onions, proceed with their cooking.

Take a large saucepan and melt the butter and a little of extra virgin olive oil. Add the cut onions, carrots and potatoes after a few minutes. Season with pepper and salt and cook for about 8 minutes.

At this point add the mushrooms and zucchini and continue cooking for about 10 minutes.

Only when the vegetables are ready, proceed with the parsley, previously minced. To do this, use a crescent or a mixer, with which you will get a very good beat but especially in a few seconds.

Now all the ingredients of the stuffing are ready to start the real preparation of stuffed onions. Melt a little butter in a saucepan and brush it with a food brush on your onions, which you have placed on a pan or baking dish, previously lined with baking paper to prevent your onions will stick to the bottom.

At this point, fill your stuffed onions, up to the outer edge, using a spoon, and sprinkle everything with grated cheese, which during cooking will be gratinated creating a really delicious crust.

At this point, put the onions in the oven at 482°F for about 15 minutes or at 446°F for 10 minutes in a ventilated oven. The result to be obtained will be golden onions on the surface. Obviously, these cooking times refer to onions already well cooked and of medium size. Instead, if you use larger onions, adjust accordingly.

Serve onions warm but they can be enjoyed very well even at room temperature, so you can also prepare them earlier than when you are going to serve them to your guests.


Keep the stuffed onions for a couple of days if stored in an airtight container or place in the refrigerator.

If you have prepared the onions with fresh ingredients you can also freeze them before baking them in the oven in order to always have the best of this recipe.

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