Stuffed Onions (Cipolle Ripiene)
Instructions
Boil the onions for 15 minutes in salted water with the garlic.
Drain and gently remove with a spoon.
Chop the flesh of onions, garlic and Sage.
Combine chopped breadcrumbs, olive oil, salt and pepper.
With the mixture fill the onions, place them in an ovenproof dish, sprinkle with bread crumbs and bake at 180 degrees for 50 minutes.
Ingredients and dosing for 4 persons
- 4 white onions
- 4 cloves of garlic
- 6 leaves of sage
- 4 tablespoons of breadcrumbs
- Salt
- Pepper
- 2 tablespoons of olive oil
- 30 g of butter
- Breadcrumbs