Baked stuffed onions are among our favorite recipes for winter.

Onions can be stuffed in many different ways depending on taste, but also on leftovers left in the refrigerator.

A bit like it happens with savory pies, stuffed onions are also customizable in many ways and in less than an hour they will be ready to be enjoyed.

In fact, you can use just an egg and some breadcrumbs to make stuffed onions, but if you have bacon or some sausage the filling will taste even better.

By boiling the onions in water and vinegar, there will be no problems with digestion, only full flavor.

The recipe for stuffed onions, in this case of lentils and bacon, is great for many situations from family dinner to Sunday lunch.







  • 4 medium onions
  • 2 slices of bacon (or pancetta)
  • 2/3 cup of lentils
  • 20 grams of peeled tomatoes
  • breadcrumbs to taste
  • salt to taste
  • pepper to taste
  • extra virgin olive oil to taste





First peel the onions and cook them in boiling water and vinegar for 20 minutes.

Meanwhile, boil the lentils as well. Heat a pan and sauté the bacon, then add the boiled lentils and then the peeled tomatoes.

Let it go for a few minutes, then season with a pinch of salt, pepper and a drizzle of oil. Allow to cool.

When the onions are also ready, cut off the heads and with a spoon or small knife hollow them out, leaving one or two layers of onion.

Finely chop the onion flesh and mix it with the breadcrumbs and then the bacon and lentils. It should be a fairly dry mixture, so add more breadcrumbs if necessary.

With this filling, fill the onions and arrange them on the baking sheet.

Bake at 350 F for 30 minutes until the onions are nicely browned.

To have even more delicious stuffed onions, prepare a dressing with breadcrumbs, parsley, salt and a little oil.

Spread it all over the onions and bake.

The filling of the onions can vary according to taste; you can use chopped beef along with potatoes or even lots of vegetables such as zucchini and mushrooms to go with the bacon petals.

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