Photo: Stuffed Onions: Cipolle Ripiene Recipe
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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By sewing_7215299
Brookfield, WI
on February 14, 2010
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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.
By hotlipps82_329843
Surrey
on May 02, 2005
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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!
By bn61079_1902440
Milford, MA
on January 21, 2005
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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.
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