Baked stuffed onions hit the bullseye if you are after the ultimate Christmas side dish to go with your roast turkey or glazed ham. To make them even more delicious they are also doused in parmesan cream.
The onions are rich, hearty, and delicious. So much more fun than a standard baked onion. Stuffing an onion really elevates the humble onion bulb into something rather magical.
They have become a firm family favourite. I often make them during the Australian winter with a roast. Christmas is only once a year, and these onions deserve to be eaten more than once.
- White Onions: Use white onions (salad onions) if you can as they have a milder and sweeter taste to brown or Spanish (red) onions. They are the perfect choice for stuffed baked onions.
- Salt: Flavour enhancer, used for seasoning.
- Parsley: Adds a herbaceous note to the stuffing. To change things up you could use thyme, basil, or even oregano.
- Pepper: A little seasoning kick to the stuffing.
- Cream: Use thick cream. Along with the parmesan creates a lovely sauce that gets between the onion layers.
- Ham: This can be omitted if you want to make them vegetarian.
- Parmesan: Finely grated it is mixed with the cream to create a delicious sauce.
- Breadcrumbs: Catches all the flavour from the cream and parmesan cheese.
- Garlic: Use one or two crushed cloves, depending on how much you love garlic.
Recipe Walk Through
Fill a large pot with salted water and place on stove top to heat to a simmer.
Whilst water is coming to a simmer, peel skin from onions and remove roots, keeping the onions whole.
Place wooden toothpicks in either side of the onion to hold them together.
Cook onions in simmering water for 30 minutes or until just tender.
Reserve ½ cup of the onion cooking liquid, then drain the onions in to a colander.
Leave onions in colander to cool until easy to handle.
Cut onions in half and remove toothpicks.
Remove the heart of the onion halves and reserve.
Place onion halves, cut side up, in a baking dish that has been lightly greased with olive oil.
Chop the reserved onion hearts finely.
In a medium bowl place finely chopped onion hearts, garlic, ham, parsley, breadcrumbs, salt and pepper and mix well.
Stuff mixture into the onions and don’t be scared to pile it high.
Mix cream and parmesan together in a small bowl. Spoon cream mixture over the top of the stuffed onions.
Pour the reserved ½ cup of onion cooking water in the base of the baking dish.
Place in the oven to bake for 20 minutes or until golden.
Serve the baked stuffed onions immediately.
Baked Stuffed Onions with Parmesan Cream
- Large pot
- baking dish
- chopping board + sharp knife
- 6 medium white onions
- 1 garlic clove crushed
- 2 tablespoons ham finely diced
- 2 tablespoons continental parsley finely chopped
- 2 tablespoons dry breadcrumbs
- salt & pepper
- 4 tablespoons grated parmesan
- 150 mls thick cream
- Fill a large pot with salted water and place on stove top to heat to a simmer.
- Whilst water is coming to a simmer, peel skin from onions and remove roots, keeping the onions whole. Place a wooden toothpick in either side of the onion to hold them together.
- Cook onions in simmering water for 30 minutes or until just tender. Reserve ½ cup of the onion cooking liquid, then drain the onions into a coladner. Leave onions in the colander to cool until easy to handle.
- Preheat oven at 180°C (350°F).
- Cut onions in half and remove toothpicks.
- Remove the inner hearts of the onions and reserve.
- Oil and baking dish. Place onions cut side up in the baking dish.
- Finely chop reserved onion hearts. In a medium bowl place finely chopped onion hearts, garlic, ham, parsley, breadcrumbs, salt, and pepper. Mix well.
- Stuff mixture into the onions and don't be scared to pile it high.
- Mix parmesan, and cream, together in a small bowl then spoon over the onions.
- Pour the reserved onion water in to the base of the baking dish and bake for 20 minutes or until golden. Serve immediately.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.