Onion baked in the oven stuffed

For the festive table, from simple products! Stuffed onions baked in the oven not only looks very nice, it is also incomparably delicious. You can make absolutely any filling for it. I have ham and cheese, but chicken fillet, mushrooms, vegetables, rice and so on are also suitable. And you can combine them with each other indefinitely.

Pearl

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Onion

Ham

Eggs

Breadcrumbs

Garlic

Hard cheese

Vegetable oil

Parsley

to taste

Salt

to taste

Pepper

to taste

Nutmeg

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 7 g

Fats 27 % 7 g

Carbohydrates 46 % 12 g

137 kcal

GI: 58 / 0 / 42

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
How to bake stuffed onions in the oven? First of all, prepare all the necessary products. For the brightness of the finished dish, I used two varieties of onions - ordinary onion and red salad. Take the bulbs of approximately the same size so that they are evenly and simultaneously cooked in the future.
Step 2:
Peel the bulbs, leave the tails on both sides, this will allow the onion not to fall apart during the boiling process.
Step 3:
Pour water into a ladle or a small saucepan, add a little salt, put on the stove on a strong flame, after boiling, send the bulbs into boiling water, reduce the heat to medium and cook for about 20 minutes. Next, drain the boiling water, and lower the boiled onions into cold water for a few seconds.
Step 4:
Prepare the filling. Cut the ham into small cubes, I used a ready-made sliced product. Beat in the egg and mix.
Step 5:
Add a little more than half of the grated cheese, breadcrumbs and garlic to the ham.
Step 6:
Then send a mixture of ground peppers, a pinch of nutmeg and parsley to the filling. Instead of parsley, I used a mixture of Provencal herbs from freezing. Mix everything thoroughly.
Step 7:
Cut each onion in half, as in the photo.
Step 8:
Carefully, using a teaspoon, remove the middle, leave only 2-3 extreme rings. The middles can be further used, for example, to make soup.
Step 9:
Fill each onion with stuffing, put it in a baking dish and pour a small amount of vegetable or olive oil on top. Send the onion to the preheated oven.
Step 10:
Bake at 180-200 degrees for about 30-40 minutes (focus on the capabilities of your oven and the fact that the onion acquired a slightly golden hue). Sprinkle the remaining cheese on top and place in the oven for another 10-15 minutes
Step 11:
Juicy, ruddy, fragrant stuffed onion is ready!

Due to the fact that the onion is boiled in slightly salted water before baking, it turns out tender and not at all bitter.

I liked the baked red onion more than the onion. It tasted softer and more unobtrusive.

Onions will perfectly complement crushed potatoes, boiled cereals and meat dishes.

It can be served on a festive table as a hot snack.

Bon appetit!

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).