How I Make Italian Stuffed Red Onions | Celebrating the Humble Onion

How I Make Italian Stuffed Red Onions | Celebrating the Humble Onion These Italian stuffed red onions turn a very simple ingredient into something that can sit at the centre of the plate. In this third episode of Celebrating the Humble Onion, I show you how to make stuffed red onions with fresh breadcrumbs, Grana Padano, garlic, parsley, thyme and mozzarella, then cook them until the onions are tender and the filling is golden and crispy. What I like about this recipe is that the onion does not disappear into another dish. It stays very much an onion. I soften it first, carefully hollow out the centre, then use that onion as part of the stuffing, so nothing is wasted. I am using four small red onions of about 100g (3.5 oz) each. I always make more filling than I need because I freeze what is left for another day. If you have larger onions, even better. You will have more room for that breadcrumb, cheese and onion filling, and for me that means even more flavour. I cook mine in the air fryer, but you can make them in the oven too. The important thing is not the clock. Onion sizes vary, as do air fryers and ovens, so keep an eye on them and look for tender onions with a lovely golden, crispy top. Follow Tortellino: ▶️ YOUTUBE: / @TortellinoTime ▶️ FACEBOOK: / https://www.facebook.com/groups/96920... ▶️ INSTAGRAM: /   / tortellinotortellino   ▶️ TIKTOK: / https://www.tiktok.com/@tortellinotim... INGREDIENTS 4 red onions, about 100g (3.5 oz) each 70g (2.5 oz) fresh breadcrumbs 35g (1.2 oz) Grana Padano, Parmigiano Reggiano or Pecorino, finely grated 125g (4.4 oz) fresh mozzarella, cut into small cubes 1 medium garlic clove, crushed 2 tbsp fresh parsley, chopped, plus a little for serving 1 tsp fresh thyme leaves, or ½ tsp dried thyme 2 tbsp extra virgin olive oil, plus a little for the dish and finishing ¼ tsp salt, then adjust to taste Freshly ground black pepper, to taste You can use another cheese that you enjoy in place of the mozzarella. For a vegetarian version, choose cheeses made without animal rennet. For a vegan version, use suitable plant based alternatives for both cheeses. METHOD Start with the onions. Trim away only the dry part at the root because we want the base to stay intact and help hold everything together. Trim the tops and peel them. Put the onions into hot water, bring it to the boil, then reduce to a gentle boil. Mine are about 100g each, so I give them around 10 minutes. If yours are larger, they may need 13 to 15 minutes. We are not trying to cook them completely. We just want those inner layers to relax enough for us to remove them. While they are cooking, make the filling. I use fresh breadcrumbs because that is how my mother always made breadcrumbs for this sort of cooking. Crumble the bread with your fingers, or use a food processor if you prefer. Add the grated cheese, crushed garlic, most of the parsley, thyme, salt and black pepper. Add the olive oil gradually and mix. You want the filling moist, but not wet. Let the onions cool until you can handle them comfortably. With a small paring knife, cut a circle into the centre from the top, keeping two or three outer layers intact. Ease out the middle carefully. If the bottom comes away, cut a little piece from the onion you removed and put it back in as a plug. It is a simple little cheat, but it works beautifully. Chop the onion centres and mix them into the breadcrumb filling. Nothing goes to waste. I deliberately make more filling than I need. Freeze any extra and use it another day wherever a savoury breadcrumb mixture would be useful. Put a little mozzarella into each onion first, add the stuffing and pack it in gently but firmly, adding more mozzarella as you go. Sit the onions snugly in a lightly oiled oven safe dish. A close fit helps support the layers as they soften. Drizzle a little olive oil over the top. AIR FRYER: Cook at 180°C (350°F) for approximately 15 to 20 minutes. Check from 15 minutes and judge by the onions rather than the timer. They should be tender with a golden, crispy top. OVEN: Cook at 180°C fan (350°F) until tender, golden and crispy. Small onions will generally need around 25 minutes, while larger onions may need closer to 35 minutes. Keep checking because size makes a difference. Let them settle for a few minutes before lifting them from the dish because they are delicate while very hot. Finish with a little extra virgin olive oil and the reserved parsley, then cut one open and enjoy that soft onion, melted cheese and crispy stuffing. This is episode 3 of Celebrating the Humble Onion. Next comes red onion agrodolce, followed by the red onion frittata to finish the series. 00:00 Italian Stuffed Red Onions 01:13 Preparing the Red Onions 02:48 Making Fresh Breadcrumb Stuffing 06:46 How to Hollow the Onions 09:37 Filling the Onions with Mozzarella 11:13 Cooking and Serving #StuffedOnions #ItalianCooking #TortellinoTime