Roasted Stuffed Onions

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“I invented this one by putting two stuffed onion recepies together and leaving out what I didn’t like or was not able to find. When we moved to GA from NY there were many things we couldn't find in the grocery store that we were use to having on hand. Marsala wine was one of them. This dish was part of my "Marsala Celebration Dinner" when they started carrying it in one of the local stores. This is great for using that left over piece of bread that got hard on you kitchen counter b4 you could use it. Or, if your like me, leave a piece out for a day or two to use it for this recipe.”
1hr 50mins

Ingredients Nutrition


  1. Preheat oven to 400.
  2. Wrap each onion in foil, drizzle with oil, and place in oven. Bake until tender, about 1 hour. Remove from oven and unwrap.
  3. When they are cool enough to handle remove skins and scoop out the centers leaving a bit on the bottom so the stuffing wont go through. Cut a small bit off the bottom if necessary so they will stand on the plate. Chop the centers and set them aside for later. You should now have 4 onion bowls. Place in a low sided baking dish large enough to hold onions but small enough so they fit somewhat snuggly. Set aside.
  4. Heat about 2 tablespoons or so of olive oil in a large skillet over medium heat. Add pancetta. Sauté a minute and then add the chopped onion centers the garlic and the bread cubes. When the bread starts to turn golden add the Marsala a bit at a time while cooking and stirring allowing the bread to soak up the wine and soften. When the bread is sufficiently soft, damp but not soggy remove from heat.
  5. Fill each onion with a generous scoop of the stuffing mixture. Pour some Marsala into the pan so it comes a ¼ of the way up the onions.
  6. Bake uncovered until very tender and just starting to brown, about 20 minutes.
  7. Serve warm.

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