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Baked stuffed onions with breadcrumbs and Parmigiano from the Italian countryside. This vegetarian mediterranean dish is a fresh, savory family side that's unique and deeply flavorful.
Preheat your oven to 375°F. Peel the onions and slice off just enough from the top and bottom for stability, keeping them whole.
Bring a large pot of salted water to a gentle boil and blanch the onions for 12-15 minutes until just tender but not falling apart. Drain and cool to handle.
Cut a cone-shaped cavity out of each onion, reserving the inner parts. Finely chop the scooped-out onion centers.
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the chopped onion centers with a pinch of salt until soft and golden, about 8 minutes. Remove from heat.
In a bowl, combine sautéed onions, breadcrumbs, Parmigiano-Reggiano, chopped parsley, nutmeg, salt, and pepper. Drizzle in the remaining olive oil and toss until evenly moistened.
Fill each onion generously with the breadcrumb mixture, lightly packing but not mashing down. Place the stuffed onions in a small baking dish, drizzle with a little olive oil if desired.
Bake uncovered for 30–35 minutes or until the tops are crisp and golden. Let rest a few minutes before serving for flavors to settle.
