Stuffed Caramelized Onions

Time: 30 min


Ingredients (four servings)

  • 4 large onions
  • 2 cans of Rio Mare Salatuna Beans
  • 1 bunch of fresh herbs (thyme, oregano and rosemary)
  • balsamic vinegar
  • sea salt
  • black pepper
  • extra virgin olive oil
  • 1 tsp honey


- Peel onions, cut a 1/2-inch-thick slice from the top of each onion and place them, facing upwards, on an oiled baking sheet.

- Season with oil, paprika, salt and honey and bake in an oven, pre-heated to 170°C, for 20 minutes.

- Remove onions from the oven, allow them to cool and scoop out the inner layers.

- Chop aromatic herbs and a little of the scooped-out onion layers, mix with “Salatuna Beans” and stuff the caramelized onion “bowls”.

Mise en place:

Serve the onions with a mixed salad enriched by aromatic herbs. Garnish with a few drops of balsamic vinegar and serve.

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Chef's Tip

“Ramate” onions have a marked flavour and a number of thick, outer layers, thus making them a perfect choice for oven-baked recipes, like this one, which requires the shells to remain firm and intact.

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