Stuffed Onions (Cipolline Ripiene)
Instructions
Peel the onions and boil them for a few minutes in salted water.
Drain well.
Let them cool and then cut them in half without breaking them.
Eliminate the Middle drawing of bowls.
Prepare the filling by mixing the meat, chopped onions, cut off by the soaking in milk crumbs and squeezed, chopped parsley, the grated cheese and the beaten egg.
Mix all, stuffed onions with the mixture, cover each bowl with a slice of cheese and put a butter.
Grease a baking dish and settle the onions next to each other.
Cover with a tbsp of water and place in preheated oven at 180 degrees for about half an hour, or take them out when they have become Golden in color.
Serve immediately.
Ingredients and dosing for 4 persons
- 4 large onions
- 150 g of cooked minced meat
- 8 slices gruyere cheese
- 1 tablespoon of grated gruyere cheese
- 1 egg
- Breadcrumbs
- Milk
- Chopped parsley
- Butter
- Salt
- Pepper