Chef Chuck's Stuffed Onions

Cipolle Farcite


A unique sweet baked onion filled with a meaty stuffing. First boiled, then stuffed and baked to perfection. Onions and beef have always been a great marriage of flavors.


Stuffed Onions
4 medium size white onions
1 tablespoon butter
2 tablespoons olive oil
1/2 onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 tomato, diced
8 ounces organic ground beef
2 tablespoons Italian breadcrumbs
1 tablespoon fresh parsley, chopped
1 egg
1/4 cup parmigiano cheese, grated
salt and pepper to taste


In a large pot of boiling water add onions and boil for 10 minutes, remove and set aside. In a frying pan heat butter and olive oil saute onions and peppers for 3-5 minutes. Add garlic and tomatoes, stirring for another minute. Cook beef with bread crumbs, parsley, salt and pepper till browned. Stir together the egg and cheese and add to beef mixture, remove and let cool. Cut the bottom of the onion off so it will sit, then cut off the top and with a teaspoon and knife hollow out most of the inside. Stuff each onion and place on a baking sheet, bake at 350 degrees for 40 minutes, uncovered.