Stuffed Onions: Cipolle Ripiene

Total Time:
55 min
Prep:
30 min
Cook:
25 min

Yield:
8 to 16 servings

Ingredients
  • 8 large red onions
  • 4 tablespoons plus 4 tablespoons extra-virgin olive oil
  • 3/4 pound ground beef chuck
  • 1/2 cup freshly grated caciocavallo
  • 4 tablespoons fresh marjoram leaves
  • 1/2 cup dry red wine
  • 3/4 cup plus 1/2 cup fresh breadcrumbs
Directions
  • Preheat oven to 425 degrees F.

  • Carefully cut the onions exactly in half across the equator, remove the peel and slice a small amount from the point end, so that the halves will stand upright on the point end. Place the halves upright on a cookie sheet, season with salt and pepper, and drizzle with 4 tablespoons oil. Bake until just softened, about 15 minutes.

  • In a 12 to 14-inch saute pan, heat the ground beef over high heat and cook until browning in its own fat. Remove to a bowl and add the caciocavallo, marjoram, red wine, and 3/4 cup of the breadcrumbs. Stir to mix well and season with salt and pepper.

  • Stuff each of the onion halves carefully with the mixture, to just over the edge, and sprinkle with the remaining breadcrumbs. Place the onions in a well-oiled glass brownie pan, drizzle with extra-virgin olive oil and place in the oven. Cook 20 to 25 minutes, until dark golden brown on top, and serve.


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