Stuffed Onions

5 from 1 vote

Use relatively flat onions for this dish, if possible. Many Walla Wallas come this way as well as Borretta white summer onions.

Prep Time30

Cook Time20

Total Time50

Course: Side Dish

Servings: onion per person

Calories: 1942kcal

Author: Good Dinner Mom

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.