Onions stuffed with truffle

Onions stuffed with truffle

GLUTEN FREE                    VEGETARIAN

Difficulty : Very easy

Preparation : 20 min

Cooking : 40 min

Doses for : 4 pieces

Cost : High


Apparently dirty and ugly, the truffle is actually a prized mushroom with an unmistakable scent which, once brought to the table, inevitably attracts everyone's attention. Usually used to flavor first courses, eggs and cheeses, today we offer it in a new version : onions stuffed with truffles! The soft filling of potatoes and parmesan enriched with truffle flakes enhances the natural sweetness of the baked onions in an appetizing blend of earthy flavours. A delicious autumn appetizer that you can also offer as a side dish to accompany meat dishes with a simple and unelaborate flavour. Serve the truffle-stuffed onions with a glass of good red wine and let the dish speak for you...



Copper onions (2 medium) : 200 g

Potatoes : 140 g

Small black truffle : 1

Parmigiano Reggiano Dop to grate : 50 g

Yolks : 1

Rosemary : to taste

Extra virgin olive oil : to taste

Salt : to taste

Black pepper : to taste


PREPARATION How to prepare onions stuffed with truffles 

To prepare the onions stuffed with truffles, first boil the potatoes in plenty of cold water 1, bring to the boil and leave to cook until you can easily pierce them with a fork : the cooking time varies depending on the size of the potatoes, it will take about 30-40 minutes. 

In the meantime, peel the onions, divide them in half crosswise 2 and empty them by removing the internal layers 3. Chop the inside of the onions 4 and keep it aside for the moment. Transfer the emptied onions into a baking dish, season with oil 5, salt and pepper 6 and cook in a preheated static oven at 220° for 20 minutes. 

While the onions are cooking, take care of the the filling : heat a drizzle of oil in a pan, add the chopped onion 7 and fry for a few minutes, then add the rosemary 8. Pour the sautéed onions into a large bowl 9 and add 4 g of black truffle, using the appropriate truffle cutter (10-11), then mash the still hot boiled potatoes directly in the bowl 12. Also add the grated Parmesan 13, the egg yolk 14, salt and pepper and mix everything well 15. Transfer the mixture obtained in a piping bag without a nozzle. 

Remove the onions from the oven and fill them with the potato and truffle mixture 16, then pour a drizzle of oil on the surface 17 and cook for 15 minutes at 220°, then turn on the grill and continue cooking for another 5 minutes. 18. After taking the onions out of the oven, garnish with other truffle flakes to taste 19 and freshly ground pepper 20 now serve your truffle-stuffed onions while still hot! 



The truffle-stuffed onions can be stored in the refrigerator for up to 3 days. Freezing is not recommended.


If you prefer, you can replace the rosemary with chopped sage or thyme. 

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