Stuffed onions

A tasty starter

Stuffed onions


Clean the onions and cut them in half. Bring a pot of water to the boil and cook the onions for 20 minutes from the moment they come to the boil. Drain and place on a tea towel to cool. For the filling, mince the meat and sausages, add the previously cooked risotto, the eggs and all the other ingredients and mix until a homogeneous mixture is obtained. Slightly hollow out the onions and stuff them. Place them in a buttered oven dish. On each onion place a small piece of butter. Bake at 180° until golden brown.


  • 15 round white onions
  • 200 g veal
  • 200 g pork
  • 100 g cooked or crude ham
  • 100 g cooked or crude salami
  • 500 g risotto
  • 4 eggs
  • chopped parsley
  • parmesan
  • salt
  • butter

Our advices

A selection of restaurants to savor traditional Occitan dishes.