How to prepare the stuffed onions au gratin
Onion is an extraordinary vegetable, which is often used together with other vegetables, we discover below a recipe in which it is instead the protagonist.
Gently, with the help of a smooth blade knife, remove the outer skin of the onions, being very careful not to break them. Wash them well and put them to steam for about 10 minutes: they must become soft enough to be emptied, but they must not be overcooked otherwise you risk breaking them.
Let them cool and carefully cut the top for about 1.5 cm. With a teaspoon, gently empty the onions leaving the two outermost sides: if the bottom has a hole, don't worry, just take a piece of the removed part and use it to close it.
In a blender, blend the inner part of the onion and add it to the ricotta. Also add the egg yolk, Parmesan, salt and pepper to taste. Stir well to mix the filling.
In a pan, toast the pine nuts for 2 minutes then add them to the filling (you can keep some aside for garnish). Use the ricotta filling to fill the onions then bake at 180 ° C for about 20-25 minutes, or in any case until the degree of browning you prefer. Let them rest for a few minutes before serving these delicious stuffed vegetables.
Variations to the recipe for stuffed onions
Stuffed onions, as well as all stuffed vegetables in general, can be enriched and personalized with great ease. Often the filling is used to "dispose of" some leftovers. Here are some suggestions for varying the recipe we presented.
- Speck. If you don't have vegetarian guests, you can enrich the filling with 50 g of bacon cut into strips.
- Pecorino or sheep ricotta. For a more decisive taste, you can totally or partially replace the parmesan with pecorino or cow's milk ricotta with sheep's milk.
- Aromas.You can flavor the stuffed onions with herbs of your choice, such as basil, parsley, rosemary or sage.