Italian Stuffed Onions


  • 4 large onions
  • kosher salt
  • 2 oz mortadella
  • 6 oz cooked beets
  • 2 eggs
  • 3 tbs bread crumbs
  • 4 tbs fresh Parmesan cheese
  • 10 tbs extra virgin olive oil, divided
  • black  pepper
  • 1 cup canned diced tomatoes
  • Preheat the oven to 350 degrees.
  • Bring a large pot of water to a boil.
  • Add salt and the onions and cook for 15 minutes.
  • Drain, then set the onions aside to cool.
  • Slice each onion into 1/2 horizontally and remove some of the inner layers from each half to make 8 onion shells.
  • Chopp the removed onion layers, the mortadella, and beets.
  • Add them to a bowl together with the eggs, bread crumbs, Parmesan and 4 tbs of olive oil.
  • Season with salt and pepper and mix well.
  • Fill the onion shells with the mortadella mixture and arrange them in an oven safe baking dish.
  • Cover with the tomatoes, drizzle with the remaining olive oil and  season with salt and pepper.
  • Transfer to the oven and bake for 40  minutes.

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