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Piedmont Style Stuffed Onions

Cipolle Ripiene


These Piemonte-style\r\nstuffed onions can be considered an antipasto, a whole meal (and are often\r\nserved for lunch), since they are rich and filling on their own, or as an\r\naccompaniment to beef or fish.







Preheat the oven to400°F.


Grease a baking dishwith 1 tablespoon of the butter and set aside.


In a wide shallowskillet, melt 2 tablespoons of the butter over moderate heat. Add veal and cookuntil it is lightly browned. Set aside. 


Boil the onions 2 to4 minutes until they are half cooked. Cut them in half horizontally (crosswise)and scoop out the center but leave a thick wall. 


Transfer the scoopedout onion to a cutting board and mince finely. Transfer the minced onion to a bowl;add the veal, cheese, salt and pepper and egg. Combine well. 


Stuff the onions withthe mixture and place a half tablespoon of butter on top of each onion. Placethem in the baking dish and sprinkle each one with a few drops of grappa. 

Bake covered for50-60 minutes or until the onions are fork tender. Then cook uncovered for anadditional 5 minutes to brown on top.  Servehot or at room temperature.


This recipe isfeatured on show 1920 - More Piedmont Cooking.


  1. D's avatar


    These were great when I cooked them longer than it says... must depend on your taste. I chopped up the left overs and put them in my eggs. I enjoyed that too.

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