Stuffed Onions recipe is perfect for any meal. Great special side dish, stuffed onions works well with lamb, poultry or ham. Make ahead, bake before serving.
Stuffed onions is an impressive side dish and a perfect compliment to any main dish. Brunch or dinner. Even a substantial option for your vegetarian guests. This dish can be made several hours ahead or even the night before and then pop them in the oven to cook after the meat is out and resting.
Select your mix of herbs for the stuffed onions to fit your menu. I combined basil, thyme and flat-leaf parsley just because that is what I had on-hand. That combination would pretty much go with anything, but if you’re having poultry, try sage, thyme or rosemary. With lamb, basil and thyme. Any mix will compliment your ham but maybe add more of the cheese.
Be sure to use good quality cheese and fresh herbs for that spring-is-here flavor.
Here is a stuffed onion cut and almost gobbled up! The raisins add a really nice, surprising sweetness that I promise you will love.
- 3 ½ lbs. onions, preferably more flat than round
- 1 bunch aromatic herbs of choice, such as parsley, basil, thyme, or sage, finely chopped
- ⅗-¾ cup breadcrumbs
- ½ cup whole milk, plus more as needed
- ⅓ cup raisins, black or golden
- 3 ½ Tablespoons unsalted butter, plus more to top each onion
- Salt, to taste
- 3 whole eggs
- ¾ cup grated Parmigiano-Reggiano cheese
- Preheat oven to 350F.
- Bring a pot of water to a boil, and boil 3 ½ pounds onions until tender, about 13 minutes. Drain well and let cool slightly. Cut the top and bottom of onions off horizontally. Chop the onion insides and place into a bowl. You should have just one or two outer rings of each onion intact. Add 1 bunch chopped herbs and mix well.
- Soak ⅗ to ¾ cup breadcrumbs in ½ cup milk, and place ⅓ cup raisins in warm milk to soften. Set both of these aside.
- Heat 3 ½ Tablespoons butter in a large frying pan over medium heat, and sauté the herbs and onions for 2 to 3 minutes. Season to taste with salt.
- Add the breadcrumbs and raisins to the herb and onion mixture, along with 2 eggs and about ½ cup Parmigiano-Reggiano. Fill the boiled onions with the mixture, and arrange them in a baking dish lightly oiled or sprayed with cooking spray.
- In a small bowl, beat the remaining 1 egg with the remaining ¼ cup Parmigiano-Reggiano, adding a little milk. Pour the mixture over the onions. Put a flake of butter on top of each onion.
- Bake until the surface is golden brown, approximately 20 minutes.
Adapted from Easy Italian Authentic Recipes
Amazing!! you wouldn’t think the raisins would go with the onion but man do they ever!! This reminds me of Agrodolce my grandma use to make when we were kids. Brought back my ol’ taste buds Sally! Thank you for posting 😉
heidi ross says
WOW! This was FANTASTIC! I used a sweet onion and I must say, right after I ate one, I called my sister to tell her to make one! Im definitely putting this one in the menu rotation.
These are to die for! Served them with a simple dressed green salad and it was the perfect meal. Thank you for the recipe Sally we all loved it and even the raisin addition.
dan n says
These were awesome!! I don’t really like onions and I wanted something to make them taste good. This worked so well, and you can serve it along with anything. Thanks for posting.
Tami Nabor says
This looks awesome!!
Raisins? Excited to try this one. Thanks for the healthy-ish dish!
Yes, I almost skimped on raisins, but now almost wish I’d added more! 🙂