Italian Stuffed Onions
Transform ordinary onions into a show-stopping dish with these savory Italian Stuffed Onions! This elegant recipe features tender yellow onions hollowed out and filled with a mouthwatering mixture of crispy pancetta, garlicky breadcrumbs, freshly grated Parmesan, and aromatic herbs like parsley and thyme. Baked to perfection with a flavorful broth, the onions become soft and caramelized, while the stuffing turns golden and crispy. Ideal as a side dish for your next dinner party or as a comforting weeknight entrée, these stuffed onions embody rustic Italian flavors in every bite. Ready in just over an hour, this recipe is sure to impress both your family and guests with its indulgent yet approachable charm.
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Recipe Information
Ingredients
- 4 large yellow onions
- 2 tablespoons olive oil
- 100 grams pancetta, diced
- 2 garlic cloves, minced
- 100 grams breadcrumbs
- 60 grams Parmesan cheese, grated
- 2 tablespoons parsley, chopped
- 1 teaspoon thyme leaves
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 250 milliliters chicken or vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions and trim the tops and bottoms slightly to create flat surfaces. Hollow out the centers using a melon baller or small knife, leaving a 1/2-inch thick outer layer. Reserve the onion centers for later use in the stuffing.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced pancetta and cook until browned and crispy, about 5 minutes. Remove the pancetta with a slotted spoon and set aside.
In the same skillet, add the minced garlic and reserved onion centers (chopped finely). Sauté for 3-4 minutes until softened.
Add the breadcrumbs, Parmesan cheese, chopped parsley, thyme leaves, salt, and black pepper to the skillet. Stir to combine and cook for 2 minutes. Remove from heat and mix in the cooked pancetta.
Brush the outside of the hollowed onions with the remaining olive oil and place them in a baking dish. Stuff each onion with the breadcrumb mixture, pressing it down gently to fill them compactly.
Pour the chicken or vegetable broth into the baking dish around the onions. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 35 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the onions are tender and the stuffing has a golden brown crust.
Remove the dish from the oven and allow the onions to rest for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 6246 mg | 272% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 35.0 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 914 mg | 70% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
