Stuffed Onions: Cipolle Ripiene

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I thought that they were very yummy but my husband thought is was missing something. The directions weren't clear as to when you clean out the onions. Next time, I will clean them out a little bit more because we all thought that they were too thick.

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I made these onions for the first time alongside a main course for some company (including my inlaws for dinner, and let me say, this recipe got rave reviews!! The red onions tasted delicious with the meat and cheese filling spilling over the tops, giving them a rustic and appetizing presentation. I will definately make these again for being easy to put together in no time and tasting so delicious!

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I made these as a side dish for dinner, and my husband and I both liked them. I used yellow onions, and they developed a nice sweetness from the time in the oven. My only problem with the recipe is that it doesn't tell you to scoop out any of the onion cavity to make room for the filling. I roasted the onions like the recipe said, then I pulled them out and took some of the middle out to accommodate the stuffing, and that worked well. I will make these again.