Italian Lunch

STUFFED BAKED ONIONS (CIPOLLE RIPIENE AL FORNO)

Simple flavours – onion and smoked cheese – that combine perfectly for a dish that complements practically all main courses.

SERVINGS:5

INGREDIENTS:

  • 10 medium onions
  • 2 oz scamorza affumicata (or another smoked cheese)
  • 2 oz fontina (or another melty cheese such as Gruyère)
  • Breadcrumbs

 

METHOD

  1. Peel and boil the onions until tender but not mushy (about 10-15 minutes).
  2. Leave to cool. Halve the onions and remove the inner third of the flesh.
  3. Finely mince the onion centres with the cheese, adding salt and pepper.
  4. Use this mixture to fill the holes in the onions and to cover them.
  5. Sprinkle with breadcrumbs and a little olive oil.
  6. Bake at 350°F for 15 minutes or until browned on top.

 

 

 

 

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