Stuffed Red Onions

  • Preparation 45 MIN
    Cooking 1 H 35 MIN
  • Servings 4




  1. With a paring knife, remove the tops of the onions. Make several X-shaped incisions in the centre of the onions and core with a spoon to keep only the two outer layers. Use a knife if necessary. Finely chop 500 ml (2 cups) of the onion pieces.
  2. In a large pot of salted boiling water, blanch the cored onions for 5 minutes. Drain and set aside.
  3. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  4. In a skillet, brown the chopped onion and garlic in the oil. Remove half the mixture and set aside in a bowl. Add the ground beef to the skillet and cook thoroughly. Add the wine or broth and Worcestershire sauce. Reduce by half. Season with salt and pepper. Pour into a bowl and allow to cool. Add the bread cubes, egg and parsley. Adjust the seasoning. Stuff the onions with this mixture.


  1. In the same skillet, add the reserved onion mixture. Add the tomatoes, sugar and basil. Bring to a boil and simmer for 5 minutes, uncovered. Season with salt and pepper.
  2. Pour the sauce into a 25 x 20-cm (10 x 8-inch) baking dish. Place the stuffed onions over the sauce and cover with aluminum foil. Bake for about 1 hour, remove the foil and bake for an additional 15 minutes.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 525  
Total Fat 30 g  
Saturated Fat 9 g  
Sodium (salt) 720 mg  
Carbohydrates 34 g  
Fibre 5 g  
Protein 27 g