How to Make Stuffed Onions
- First, peel the onions, fill a pot with water and steam them for five minutes to soften. Then empty the onions, removing their inner flesh. Don’t throw the inner part away; chop it and sauté in a large pan with olive oil. Add the groats in the pan. Grate the zucchini and add it also in the pan. Use the zucchini optionally, for a richer filling. End the blanching by pouring the diced tomatoes in the pan. Add 1/2 cup water or white wine and let the mixture boil.
- After five minutes remove from heat, let cool a bit and fill your onions. Remember that groats swell less than rice does, so fill your onions, almost to the top. Then put the onions in a small pan, cut the potatoes in large pieces and place them among the onions to fill the gaps.
- Add some olive oil and put the pan in the oven. Cook for half an hour in low temperature. After the first five minutes, cover the pan with a foil, to make sure the stuffed onions are baked evenly.