Stuffed Baked Onions Recipe

Karen Frazier
stuffed onions

Ingredients for Stuffed Baked Onions Recipe

  • 4 large Spanish onions, tops cut off with skins and root end still on
  • 8 tablespoons olive oil, divided
  • 2 cups water
  • 3 teaspoons thyme, finely chopped
  • Sea salt and fresh cracked black pepper
  • 1 clove garlic, smashed
  • 20 ounces baby spinach
  • Zest of 1 lemon
  • 2 eggs, beaten
  • Dash cayenne
  • 1 cup dry bread crumbs
  • 4 ounces ricotta cheese


  1. Preheat oven to 425 degrees.
  2. Place onions in a baking dish with the cut side up.
  3. Drizzle half of the olive oil over the top of the onions and sprinkle with thyme, salt, and pepper.
  4. Add water to pan and cover with foil.
  5. Bake for 1 hour, and then remove foil and continue baking for 45 minutes, occasionally basting with pan juices.
  6. Remove from oven and cool.
  7. Lower the oven temperature to 350.
  8. Sauté garlic in remaining oil until garlic is golden and imparts its flavor to the oil.
  9. Remove garlic and discard.
  10. Add spinach in batches to hot oil, sautéeing until spinach wilts.
  11. Drain liquid from spinach, and chop it coarsely.
  12. Stir spinach into thyme, eggs, cayenne, lemon zest, bread crumbs, and cheese until well combined.
  13. Scoop centers out of onions and fill with spinach mixture.
  14. Bake for 30 minutes, until topping browns and bubbles.
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Stuffed Baked Onions Recipe