Traditional Italian Stuffed Onions with Pecorino Breadcrumbs
Fresh red onions are gently boiled until tender, separated into layers, and wrapped around a traditional Italian filling made with pecorino romano, breadcrumbs, parsley, garlic, and olive oil. A splash of white wine and chicken stock creates a delicate pan sauce that keeps the onions moist while they bake to perfection.
Ingredients
- 4 medium red onions
- 1 Tbsp. salt for boiling water
For the Filling
- 1 cup Italian breadcrumbs
- 1/2 cup grated pecorino Romano cheese
- 1/3 cup chopped fresh Italian parsley
- 1 medium egg slightly beaten
- 1 clove minced garlic
- Centers from the onions, finely chopped
- 2 Tbsp. olive oil
- salt and black pepper to taste
For Baking
- 1/2 cup dry white wine
- 1/2 cup chicken or vegetable stock
- Extra olive oil for drizzling
- Extra pecorino Romano and breadcrumbs for topping
Instructions
Boil the Onions
Bring a large pot of salted water to a boil.Add the peeled onions and cook for 15–18 minutes, or until slightly tender but still holding their shape.Drain and allow them to cool until easy to handle.Separate the Onion Petals
Cut the onions in half from top to bottom.Carefully separate the layers, keeping them intact. Reserve the larger outer layers for stuffing and finely chop the smaller inner layers.Prepare the Filling
Heat 2 tablespoons olive oil in a skillet over medium heat.Add the chopped onion centers and cook until softened, about 4–5 minutes.Transfer to a mixing bowl and combine with:Add a tablespoon or two of chicken stock if needed. The filling should be moist enough to hold together when pressed but not wet.Breadcrumbs Pecorino RomanoParsleyGarliceggsalt and pepperStuff the Onion Layers
Place a spoonful of filling inside each onion layer.Gently wrap or roll the onion around the filling to create small bundles.Arrange them seam-side down in a lightly oiled baking dish.Add the Wine and Stock
Pour the white wine and chicken stock around the onions, not directly over them.Drizzle generously with olive oil.Sprinkle with additional breadcrumbs and pecorino Romano.Bake
Cover loosely with foil and bake at 375°F for 15 minutes.Remove the foil and continue baking for another 15-20 minutes, until the onions are tender and the tops are golden brown.Serve
Allow the onions to rest for 5 minutes before serving.Spoon some of the pan juices over the onions and finish with fresh parsley and extra pecorino Romano.