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Stuffed Onions – Cipolle Ripiene

Stuffed Onions - Cipolle Ripiene
Written by Bobthefoodie

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

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
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 113kcal



  • 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.


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