Roasted Stuffed Onions Recipe

Name: Roasted Stuffed Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 4 large sweet onions or Spanish onions, peeled; 150 g (5 oz) baby spinach leaves; 100 g (4 oz) ricotta cheese; 1/2 teaspoon freshly grated nutmeg; 40 g (1 1/2 oz) Parmesan cheese, freshly grated; 15 g (1/2 oz) butter, diced; 1 tablespoon extra virgin olive oil, plus a little extra to serve; 1 teaspoon good balsamic vinegar; 25 g (1 oz) wild rocket; Salt and freshly ground black pepper

Servings: persons

Ingredients
4 large sweet onions or Spanish onions, peeled
150 g (5 oz) baby spinach leaves
100 g (4 oz) ricotta cheese
1/2 teaspoon freshly grated nutmeg
40 g (1 1/2 oz) Parmesan cheese, freshly grated
15 g (1/2 oz) butter, diced
1 tablespoon extra virgin olive oil, plus a little extra to serve
1 teaspoon good balsamic vinegar
25 g (1 oz) wild rocket
Salt and freshly ground black pepper

1
PreparationPre-heat the oven to 200u00b0C (400u00b0F / Gas 6). Boil the onions in salted water for 5 minutes and then drain well. Leave to cool, then slice off a lid 1 cm (1/2 inch) from the top and remove the middle of each onion with a small fork.Wash the spinach, then cook it with just the water clinging to its leaves for 3 - 4 minutes, until wilted. Leave to cool, then squeeze out any excess water and chop. In a bowl, mix together the ricotta, chopped spinach, egg yolk, nutmeg and half the Parmesan and season to taste with salt and pepper. Fill the onions with the ricotta and spinach mixture.Sit the onions in a small roasting tin, sprinkle over the remaining Parmesan and dot with the butter. Roast for 15 minutes, until the cheese is bubbling and golden brown. Whisk the olive oil and balsamic vinegar together with a little salt and pepper, then toss the wild rocket in this dressing. Serve each onion on a bed of rocket, with a little extra olive oil drizzled over.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Ingredients, 4 large sweet onions or Spanish onions, peeled, 150 g (5 oz) baby spinach leaves, 100 g (4 oz) ricotta cheese, and more.

Yes, Roasted Stuffed Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Stuffed Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions