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Servings: 6 Prep time: 20 minutes
My Uncle Adrian gave me this recipe after he’d spent the summer with his cousins in my Grandmother’s home village, which is nestled in the foothills of the Alps near Biella in Northern Italy.These stuffed onions are usually part of an antipasto tray, but they also make a great side for a holiday meal. Uncle made the stuffing without parsley, but I think it adds great flavor.
For extra sweetness, try making this dish with Vidalia onions instead of Spanish onions.
If you want to make these onions as a starter, keep it small. Buy 6 small yellow onions and proceed with the recipe as directed.
20 minutes
15 minutes
30 minutes