Stuffed Onions: Cipolle Ripiene

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Carefully cut the onions exactly in half across the equator, remove the peel and slice a small amount from the point end, so that the halves will stand upright on the point end.

3. 3

   Place the halves upright on a cookie sheet, season with salt and pepper, and drizzle with 4 tablespoons oil.

4. 4

   Bake until just softened, about 15 minutes.

5. 5

   In a 12 to 14-inch saute pan, heat the ground beef over high heat and cook until browning in its own fat.

6. 6

   Remove to a bowl and add the caciocavallo, marjoram, red wine, and 3/4 cup of the breadcrumbs.

7. 7

   Stir to mix well and season with salt and pepper.

8. 8

   Stuff each of the onion halves carefully with the mixture, to just over the edge, and sprinkle with the remaining breadcrumbs.

9. 9

   Place the onions in a well-oiled glass brownie pan, drizzle with extra-virgin olive oil and place in the oven.

10. 10

    Cook 20 to 25 minutes, until dark golden brown on top, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.