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Tropea onions stuffed Sicilian

by Ada Parisi
5 min read
Cipolle di Tropea ripiene alla siciliana

Puff of onions stuffed Sicilian: tasty, read and vegetarian options. If you love stuffed vegetables, come i STUFFED PEPPERS, you will definitely like it. The recipe of stuffed onions is the mother and, in my opinion, is one of the best ways (and beautiful) to prepare the stuffed onions. Is’ a dish with Mediterranean flavors and, Whenever I introduce to the table, guests ask me for the recipe. As often it happens when I make one of my SICILIAN RECIPES.

The Tropea onions stuffed Sicilian is a family recipe and even find the VIDEO RECIPE on my You Tube Channel To which I invite you to subscribe to receive all my video recipes, including this one of the stuffed onions Sicilian, with a chef exception as the protagonist: My mom.

The onions that I prefer are those of Tropea, delicate and fragrant, that with the caciocavallo and tomato they blend into an aromatic and delicious whole: I assure you that are irresistible, don't advance ever. But you can also use another type of onions, better if of elongated shape. The special recipe of stuffed onions Sicilian, lies in the fact that it is not whole onions or cut in half that are filled, but the various layers of the onion is composed. Try them and let me know. Have a good day.

Cipolle di Tropea ripiene alla siciliana

STUFFED ONIONS Tropea (Sicilian recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


4 red onions of medium-sized Tropea

200 grams of stale bread crumbs

50 grams of grated Parmesan cheese

150 grams of caciocavallo or provolone, diced

200 ml of tomato puree

salt and pepper, to taste

extra virgin olive oil, When just

fresh basil, to taste

oregano, to taste


Before starting the process, look at the VIDEO RECIPE with my mom making stuffed onions, so you will have no more doubts about the procedure. To prepare the stuffed onions Sicilian, wash the onions and boil them in salted water for about 15 minutes: onions must be al dente. Put them to drain in a colander and let cool. Remove the peel. Meanwhile preheat the oven to 180 degrees-ventilated .

In a bowl put the breadcrumbs, the Parmesan, season with salt and pepper and add as much oil as needed to obtain a soft dough but not compact. Stir with a spoon to mix all ingredients.

Take the onions and, gently, separate them leaf by leaf: the layers of the onion becomes smaller and should be left whole only the small central portion.

Fill each onion leaf with a little stuffing and one or two cheese cubes and combine the onion flaps as much as possible, almost so as to reconstruct the appearance of the whole onion. On the middle portion of the onion place a little filling on the outside.

Grease a baking tray with oil and lay out, next to each other, the sheets stuffed onion. In a bowl put the tomato sauce, season with oil, salt and plenty of oregano and mix well. Pour the pureed onions by spoonfuls and bake for 10 minutes or until the stuffed onions will not be au gratin. Serve the slices of Onion Stuffed warm or cold. Bon appétit!


MATCHING: Suggest that you serve with a young red, not full-bodied, moderately acid. For us a Dolcetto d'Alba Doc.

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?????? ??? ??? January 15, 2013 - 04:30

I Love this post!

CINZIA January 10, 2013 - 22:48

Hi Ada, I found your question on our blog Colors and Food: the theme of the month is “White… with a touch of Red”, There is also a recipe published as an example.
What a nice this idea of making a stuffed version of Vichyssoise nuts, Soo yummy!
Nice your blog, Good luck :))

fratelli_ai_fornelli January 11, 2013 - 13:37

Thank You Cynthia, I can't wait to join your contest. Thanks a lot of Kudos and keep in touch, I'll put your blog among those that I follow.

Dulcis in fabula - Anna Laura January 10, 2013 - 19:08

… what flavor should have! 🙂 da provare! … very nice your blog, congratulations!

fratelli_ai_fornelli January 10, 2013 - 22:15

Thank you Anna Laura, yours is cute…I love to bake but I are fine as a friend…I'm practicing


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