Recipes

Italian Stuffed Onions

Ingredients

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
Directions:
  • 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.

Servings

4

Prep

30 min

Cook

40 min

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Skill Level

Easy