Stuffed Onions – Cipolle Ripiene

Stuffed Onions – Cipolle Ripiene is a superbly tasting side dish from the lovely Italians.  These go so well with meat main dishes that they blend effortlessly and make an impact.

Stuffed Onions – Cipolle Ripiene

I superbly delicious vegetarian side dish that goes so well with so much.

4.79 from 32 votes

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Course: Side Dish

Cuisine: Italian

Keyword: Bread, Eggs, Vegetables, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour

Servings: 4 people

Calories: 113kcal

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Ingredients

 

MetricImperial

• 3 large onions trim/peel/halved
• 2 slices white bread crusts removed
• 2 tbsp milk 30 ml
• 1 tbsp capers finely chopped, 15 ml
• 3 large anchovy fillets finely chopped
• 1 large eggs beaten free range
• 3 tbsp Extra Virgin olive oil 30 ml
• Salt to taste

Instructions

• Place the onions cut side up on a baking sheet and sprinkle with salt.
• Bake in a 375F (190C) oven until the onions are tender, 30 to 40 minutes.
• While the onions are cooling, soak the bread in the milk in a small bowl.
• Mash the bread with a fork to make a smooth paste and stir in the egg, capers, and anchovies.
• When the onions are cool enough to handle, scoop out the centers of the onions leaving hollow shells of 2 or 3 layers.
• Chop the scooped out onion finely and stir into the bread mixture.
• Spoon the mixture into the hollowed onions and drizzle with olive oil.
• Return to the oven and bake until golden brown, about 15 minutes.

Nutrition

Calories: 113kcal | Carbohydrates: 1g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 54mg | Sodium: 130mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 0.5g