Oven roasted stuffed onions


This is a simple, tasty appetizer dish or side dish you can prepare with some meat roast.


  • 4 silver onions the size of a tennis ball
  • olive oil
  • 2 garlic cloves
  • 4 branches of rosemary
  • 8 tablespoon of cooking cream
  • ground parmigiana cheese
  • salt
  • ground black pepper
  • 4 slices of pancetta, ham or similar you like
  • olive to decorate

Cooking steps

Recipe direction 1
Cook the onions with a lot of water for about 15 minutes until it gets tender.
Take the onions out and let it cool.
Take a sharp knife and cut off the tip about 2,5 cm if needed and the bottom too so it would all sit nicely on the baking pan.
Take the middle part of the onions out with a spoon.
Try to keep the onion tops undamaged.
Chop very fine with the rest you took out.
Heat the oven to 200°C.
Heat olive oil in a pan and put chopped garlic, chopped onions, chopped rosemary to fry for only a couple of moments.
Reduce the flame to low and then add cooking cream and take it off the heat.
Mix in the ground parmigiana and spice it to your flavor.

Recipe direction 2
Take one slice of the pancetta and wrap it around the onion shell that was left after you took out the middle and fasten this with toothpicks. Repeat with the rest of the onions too.
Arrange the onions in a baking pan and put a little bit of the prepared stuffing into each onion.
Roast for about 25 minutes until the onions get tender and cooked.
The time depends on the size of the onions.


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