Ligurian Stuffed Onions

By the GetYourMacros team · 2 September 2026

A traditional Ligurian side dish featuring baked onions filled with a savory lean beef and herb mixture.

• Time 35 min
• Course Side dish
• Diet Omnivore
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 200 g Onion
• 25 g Lean beef mince (5% fat)
• 20 g Wholegrain bread
• 5 g Parmesan
• 1 Egg
• 3 ml Extra virgin olive oil
• Fresh parsley to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Peel the onions and boil them whole in salted water for about 15 minutes until slightly tender.
2. Drain the onions, let them cool, then cut them in half and remove the central pulp, leaving a shell.
3. Finely chop the onion pulp and sauté it in a pan with half the oil for 5 minutes.
4. In a bowl, mix the sautéed pulp, lean beef mince, soaked and squeezed wholegrain bread, egg, parmesan, and chopped parsley.
5. Fill the onion shells with the prepared mixture and place them on a baking tray lined with parchment paper.
6. Drizzle with the remaining oil and bake at 200°C for 20 minutes until the surface is golden and crusty.

Tips

• For a perfectly shaped dish, choose medium-sized onions and don't overcook them during the initial boiling.
• Store in the fridge for up to 2 days; they are excellent even when served at room temperature.

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