Baked Red Onions Stuffed with Mince, Grana Padano and Rosemary
Ingredients4 large red onions
200 g minced beef
100 g Grana Padano PDO
30 g butter
1 tablespoon white vinegar
Salt and pepper to taste
PreparationPeel the onions and boil them whole in plenty of salted water with 1 tablespoon white vinegar for 20-30 minutes, until soft.
In the meantime, brown the minced beef with the butter in a non-stick pan, then transfer to a bowl and add the grated Grana Padano and egg and mix well.
Drain the onions, cut them in half and, using a spoon, scoop out the inside. Chop the onion that you scooped out and add it to the bowl with the meat and Grana Padano mixture, stirring and seasoning with salt and pepper to taste.
Stuff the onions with this filling, arrange on a baking dish, sprinkle with grated Grana Padano and thyme leaves, and bake in a preheated oven at 190 °C for 30-35 minutes.
Serve the onions hot.