Cipolle ripiene 
Stuffed baked onions

Prep time: 15 mins | Total time: 30 mins | Servings: 5

Ingredients

• 10 medium onions
• 60 g (2 oz) scamorza affumicata (or another smoked cheese)
• 60 g (2 oz) fontina (or another melty cheese such as Gruyère)
• Breadcrumbs

Directions

• Peel and boil the onions until tender but not mushy (about 10-15 minutes).
• Leave to cool. Halve the onions and remove the inner third of the flesh.
• Finely mince the onion centres with the cheese, adding salt and pepper.
• Use this mixture to fill the holes in the onions and to cover them.
• Sprinkle with breadcrumbs and a little olive oil.
• Bake at 180°C/350°F for 15 minutes or until browned on top.