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Stuffed onion baked in the oven

Stuffed Baked Onions

For a celebration table, from simple ingredients! Stuffed onions baked in the oven not only look beautiful — they taste incredible, too. You can use absolutely any filling. Mine is ham and cheese, but chicken breast, mushrooms, vegetables, rice, and so on all work too. And you can mix and match them endlessly.

Zhemchuzhinka

Recipe author

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Composition / ingredients

Servings:

Onions

Ham

Eggs

Breadcrumbs

Garlic

Hard cheese

Vegetable oil

Parsley

Salt

Pepper

Nutmeg

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

Cooking method

Step 1:

How do you bake stuffed onions in the oven? First, gather all the ingredients you'll need. For a more colorful finished dish, I used two kinds of onion — regular yellow onion and red salad onion. Choose bulbs of roughly the same size so they cook evenly and finish at the same time.
Step 2:

Peel the onions, but leave the root and stem ends on both sides — this keeps the onions from falling apart while they boil.
Step 3:

Pour water into a saucepan or small pot, add a little salt, and set it over high heat. Once it boils, lower the onions into the boiling water, reduce the heat to medium, and cook for about 20 minutes. Then drain the boiling water and dip the boiled onions into cold water for a few seconds.
Step 4:

Make the filling. Cut the ham into small cubes — I used a pre-sliced product. Crack in the egg and mix.
Step 5:

Add a little more than half of the grated cheese, the breadcrumbs, and the garlic to the ham.
Step 6:

Next, add a blend of ground peppers, a pinch of nutmeg, and the parsley to the filling. Instead of parsley, I used a frozen herbes de Provence blend. Mix everything thoroughly.
Step 7:

Cut each onion in half, as shown in the photo.
Step 8:

Carefully scoop out the centers with a teaspoon, leaving just the 2–3 outermost rings. You can save the centers and use them later — to make soup, for instance.
Step 9:

Fill each onion shell with the stuffing, place them in a baking dish, and drizzle a little vegetable or olive oil over the top. Put the onions in the preheated oven.
Step 10:

Bake at 180–200°C (about 355–390°F) for around 30–40 minutes (go by your own oven, aiming for the onions to take on a slightly golden tinge). Sprinkle the remaining cheese on top and return to the oven for another 10–15 minutes.
Step 11:

Juicy, golden, fragrant stuffed onions are ready!

Because the onions are boiled in lightly salted water before baking, they come out tender and not bitter at all. I liked the baked red onion more than the yellow one — it tasted milder and more mellow. The onions pair beautifully with mashed potatoes, boiled grains, and meat dishes. They can be served at a celebration table as a hot appetizer.
Enjoy!
If you use ready-made spice blends, be sure to read the ingredients on the package. These blends often already contain salt — keep that in mind, or you risk over-salting the dish.
Since everyone's sense of saltiness, sweetness, bitterness, spiciness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
Keep in mind that everyone's oven is different. The temperature and cooking time may differ from those given in the recipe. To make any baked dish a success, take advantage of helpful information about the quirks of ovens!
To give the oven time to reach the right temperature, turn it on ahead of time (10–20 minutes before you start cooking).