Onions Oignons Monegasque
Delight your taste buds with the rustic elegance of Onions Oignons Monegasque, a Mediterranean-inspired dish bursting with vibrant flavors and rich textures. This recipe transforms humble yellow onions into stunning edible vessels filled with a savory medley of chopped tomatoes, briny black olives, capers, and fresh parsley, all seasoned with aromatic garlic and thyme. Perfectly topped with golden breadcrumbs and optional Parmesan for added indulgence, these baked stuffed onions are a versatile addition to any meal. Whether served as an appetizer, side dish, or vegetarian main, this hearty creation brings a taste of Monaco’s culinary charm straight to your table. Crafted with simple ingredients, it’s an approachable yet impressive recipe ideal for entertaining or elevating everyday dinners.
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Recipe Information
Ingredients
- 4 pieces Large yellow onions
- 3 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 2 cups Tomatoes, finely chopped
- 1 cup Pitted black olives, chopped
- 2 tablespoons Capers, rinsed and drained
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Breadcrumbs
- 2 tablespoons Grated Parmesan cheese (optional)
Instructions
Preheat the oven to 375°F (190°C).
Peel the onions, leaving them whole, and cut off the tops to create a flat surface. Trim the root ends slightly to help them stand upright.
Place the onions in a large pot of boiling salted water. Boil for 12–15 minutes until slightly softened but not mushy. Drain and let cool.
Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped tomatoes, black olives, capers, parsley, thyme, salt, and black pepper to the skillet. Cook the mixture for 8–10 minutes, stirring occasionally, until thickened.
Once the onions are cool enough to handle, carefully scoop out the center using a small spoon, leaving a sturdy outer shell. Chop the removed onion centers finely and add them to the tomato mixture in the skillet. Stir to combine and cook for 2 more minutes.
Arrange the hollowed-out onions in a baking dish. Fill each onion generously with the tomato mixture.
In a small bowl, mix the breadcrumbs with the remaining 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture over the filled onions. If using, top with grated Parmesan cheese.
Bake in the preheated oven for 25–30 minutes, or until the onions are tender and the tops are golden brown.
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4509 mg | 196% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 44.1 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2406 mg | 51% | |
*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.
