Stuffed Onions With Chianti Sauce Recipe

Name: Stuffed Onions With Chianti Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (8-ounce) yellow onions; Cooking spray; 2 cups Chianti, divided; 1/2 cup dry breadcrumbs; 1/3 cup finely chopped fresh flat-leaf parsley; 1/4 cup (1 ounce) grated fresh pecorino Romano cheese; 2 garlic cloves, minced; 1/4 teaspoon freshly ground black pepper; 3/4 teaspoon salt, divided; 1 tablespoon sugar; 1 teaspoon finely chopped fresh rosemary

Servings: persons

6 (8-ounce) yellow onions
Cooking spray
2 cups Chianti, divided
1/2 cup dry breadcrumbs
1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup (1 ounce) grated fresh pecorino Romano cheese
2 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
3/4 teaspoon salt, divided
1 tablespoon sugar
1 teaspoon finely chopped fresh rosemary

1
Preheat oven to 400u00b0.
2
Peel onions. Cut 1/2 inch off top of onions; discard tops. Place onions, cut sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour 1/2 cup wine over onions. Cover and bake at 400u00b0 for 30 minutes. Uncover; turn onions, and bake 20 minutes. Turn the onions again, and bake an additional 30 minutes or until tender. Cool onions slightly. Carefully remove pulp from onions, leaving a 1/2-inch-thick shell. Chop pulp to measure 3/4 cup. Combine pulp, breadcrumbs, and next 4 ingredients (breadcrumbs through pepper) in a medium bowl. Add 1/2 teaspoon salt, tossing to combine. Sprinkle 1/8 teaspoon salt over onion shells; stuff shells with breadcrumb mixture. Bake at 400u00b0 for 15 minutes or until tops are golden.
3
Combine remaining 1 1/2 cups wine, 1/8 teaspoon salt, sugar, and rosemary in a small saucepan; bring to a boil. Cook 15 minutes or until reduced to 1/2 cup. Serve sauce over onions.

231

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 (8-ounce) yellow onions, Cooking spray, 2 cups Chianti, divided, 1/2 cup dry breadcrumbs, and more.

Yes, Stuffed Onions With Chianti Sauce 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!

Stuffed Onions With Chianti Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions