Baked stuffed onions (vegan recipe)

Stuffed onions, a tasty and tasty vegan recipe, suitable for everyone. How to prepare them step by step Stuffed onions are a very tasty main course. With a beautiful and inviting appearance, stuffed white onions can be served both hot and at room temperature. Containing no animal ingredients and can also be consumed by those who follow a vegan diet.

Stuffed onions, a vegan recipe tasty and tasty, suitable for everyone. How to prepare them step by step

Le Stuffed onions are a second dish very tasty. Looking beautiful and inviting, stuffed white onions can be served both hot and at room temperature. Containing no animal ingredients and can also be consumed by those who follow a vegan diet.

To be included possibly also among the dishes of a cold buffet or in one mixed starters, the stuffed white onions are very firm; the filling remains soft internally and on the surface it has a tempting crust. Preparing them is very simple and also this is a culinary recycle dish, in fact, to prepare it you will give the bottom of the stale bread placed in the cupboard.
This must also be prepared well in advance spring dish with a sweet and delicate taste, it will surely appeal to the whole family.

Index

Ingredients

• 1300 gr of fresh white onions
• 180 gr stale bread
• 100 gr of cherry tomatoes
• 20 gr of salted capers
• extra virgin olive oil to taste

• Preparation Time:
  30 minutes
• Cooking time:
  20 minutes
• Rest time:
  -
• Dose:
  for 3 people
• Difficulty:
  low

Procedure for the stuffed white onions:

 

• To clean the onions by removing the ends and the outermost layer.
• Then a cut off the top cap and with the help of a small knife and a teaspoon empty them internally without piercing or cutting the bottom.
• Coat a baking tray with parchment paper and place the onions just hollowed out neatly inside.

• To cut now the onion caps into small pieces.
• lavare the tomatoes and rinse the capers under running water.
• Leek the tomatoes, capers and onions cut in a food processor and cut everything into a puree.

• Meantime soak the bread in a bowl full of water, and when this will double its volume by absorbing it, squeeze it in your hands and crumble it by putting it in a large bowl.
• Unire to the crumbled bread the puree of tomatoes and onions and mix them together.

• To fill with the mixture the onions previously emptied and season them on the surface with a drizzle of extra virgin olive oil.
• Cook in a hot oven at 200 ° for about twenty minutes and when cooked, switch to grill mode for two / three minutes just to brown the filling in the best possible way.
• Cooking when finished, remove from the oven and leave to cool.

Stuffed white onions, if left to rest for a few hours before being served, will be even better.

Council:

If the filling is left over, you can taste it as if it were a pie on oiled parchment paper, taking care to season it on the surface with more oil before cooking.

Ilaria Zizza