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Baked Stuffed Onions (Naked Chef)

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4 stuffed onions


  • 4 medium sweet onions
  • 1 teaspoon olive oil
  • 2 cloves garlic diced
  • 4 sprigs rosemary for securing bacon plus
  • 1 teaspoon fresh leaves chopped
  • 1/4 cup whipping cream
  • 1/3 cup grated Parmesan
  • 4 slices bacon
  • Salt
  • Pepper


  • Remove the papery skin from the onions and boil them for 10-15 minutes until they just start to become tender.
  • Remove from the water and allow to cool.
  • Preheat the oven to 400° F.
  • Cut the root stem off so that the onion can sit flat, and discard the root stem.
  • Cut the top inch or so off, and using a spoon, carve out the center of the onion to allow for a tablespoon or so of filling. Do not cut all the way to the bottom or the filling will escape during baking.
  • Repeat with all the onions.
  • Chop the removed center and tops.
  • Sauté the chopped onion, garlic and 1 teaspoon of chopped rosemary with the olive oil until tender.
  • Turn off the heat.
  • Add the cream and Parmesan to the onions and garlic mixture, stirring to mix well.
  • Season with salt and pepper to taste.
  • Wrap the carved onions around the middle with bacon, securing with a rosemary sprig or a toothpick.
  • Set the wrapped onions in an oven pan.
  • Divide the filling equally between the onions, filling the centers and covering the tops fully. You may have some filling left over.
  • Bake for 25 minutes or until the tops are nicely caramelized. You can use the broiler for a minute or two to add color, if necessary.
  • Serve hot.