Baked Stuffed Onions

Name: Baked Stuffed Onions (Cipolle al Forno Ripiene)
Prep time: 20 min
Total time: 20 min
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 teaspoons butter; 1 large egg; 3 anchovy fillets; 1 tablespoon capers; 2 tablespoons whole milk; 2 slices white bread; 3 large sweet onions, such as Vidalia or Walla Walla; Salt; 3 large sweet onions, such as Vidalia or Walla Walla; 3 large sweet onions, such as Vidalia or Walla Walla

Cipolle al Forno Ripiene

Preparation info

Serves
6

Difficulty
Easy
Ready in
20 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

This versatile dish can be served as a side dish, appetizer, or as part of a buffet. The onions are equally good served warm or at room temperature.

Ingredients

3 large sweet onions, such as Vidalia or Walla Walla
Salt
2 slices white bread

Europe
Italy
Fish course
Starter
Side dish
Pescatarian
Mediterranean

Method

Preheat the oven to 325°F on convection heat or 350° on regular bake.
Trim the tops and bottoms of the onions, cut them horizontally in half, and peel. Put them cut side up on a baking sheet and sprinkle lightly with salt. Place in the oven and