Stuffed Onions

Sidea few minutes30 months


2 large yellow onions

100 g grated Parmigiano Reggiano

100 g tuna canned, drained

30 g butter

2 medium size eggs

60 g breadcrumbs

10 g triple concentrated tomato paste

1 tbsp of extra virgin olive oil

1 tbsp vegetable stock

Black pepper or chili as you like

Rock salt, to taste

Fine, to taste


Peel the onions. Blanch the outer layers in boiling salty water for 2-3 minutes, and set aside the rest. Leave to cool. Prepare the stuffing by mixing breadcrumbs, Parmigiano Reggiano, tuna, a pinch of fine salt, pepper (or chili) and eggs. Fill the onion layers.

In the meantime, chop the remaining part of the onions and cook in a frying pan with butter and oil. Once golden, add the tomato paste and a spoon of stock and let it reduce. Then sauté the stuffed layers, making sure all sides are golden.

Cover the onions in 2/3 of hot water (or the stock), and make sure to not cover the stuffing, and boil on a low heat for about 30 minutes. Make sure not to reduce the cooking liquid too much.

Tip: You can substitute the tuna with 50 g of mortadella, cut into small pieces. Then, instead of blanching the onions, you can cook them whole, without peeling off layers and cover them in aluminium foil in an oven at 200° C for about 30 minutes, or in a microwave.

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