Luisa Morón, author of Cocinando con mi Carmela , finds inspiration today in one of our favorite books, that of our beloved Julia Child. From him he brings us a recipe without major complications but from which you will love the result: these onions stuffed with rice and cheese, flavored with herbs will delight you and surprise your guests!

I've always liked collecting good cookbooks and being able to turn to them when looking for inspiration. Without a doubt, one of the ones I use the most is the book "The Art of French Cooking" by Julia Child . I got both volumes some time ago and I assure you that you will like them.

You can find today's recipe in the second volume: stuffed onions. It is quite a classic. It goes perfectly with a rich fish or tasty meat. It's not a complicated recipe at all.

On the other hand, it has the versatility that, although the main ingredient is onion, you can play with the filling.

stuffed onions recipe

Book The Art of French Cooking by Julia Child (volume II) and Pallarès carbon steel knife

Ingredients for 6 people)

  • 6 onions, preferably sweet (and I recommend that they be medium, I have used them too large)
  • 2 tablespoons of extra virgin olive oil
  • 1/2 cup of rice
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon oregano
  • 1/2 tablespoon tarragon
  • 2 large mushrooms
  • 1/2 cup of white wine
  • 1 cup broth
  • Salt and pepper
  • Cooking cream (optional)


First we will cut the end and root of the onions, remove the skin and first layer. With the help of a good knife or lace, cut the heart in the shape of a cone. Reserve this pulp.

Place the onions in a pot of boiling water, I have used the pot from the new Le Creuset range, which is tall and completely covers the onions. When it starts to boil, leave it uncovered for 10-15 minutes and be careful, when you poke them, check that they are tender. Remove carefully not to break them and let drain. In that same water we will add the rice, so reserve.

While we are scalding the onions, we can take the opportunity to chop the remaining onion together with the mushrooms. In a frying pan, add the oil and heat, add the ingredients together with the aromatic herbs and sauté until the onion is transparent.

Once we have blanched and drained the onions, add the rice to the boiling water and cook for 10-12 minutes until al dente. Drain and put in the pan where we have our onion and mushroom sauce. Finally, add the Parmesan cheese, and the cream or cream if you want. Stir for a few minutes and remove from heat.

julia child onion recipe

Kitchen Craft fruit basket , Pallarès carbon iron knife and Le Creuset nonstick frying pan

Preheat the oven to 190º, place the onions on a baking tray and brush them with butter or oil. Season the inside with salt and pepper and fill with the sauce that we have prepared. Sprinkle with more cheese if you like. Add the wine and broth, covering 1/2 of the onions. Bring them to a boil on the ceramic hob or kitchen and then put them in the oven, and leave them for approximately 40 minutes. May they never lack broth.

I hope you like it.


silvia said:

Hola me parece muy interesante esta receta pero quisiera saber cómo dejarla hecha con anterioridad. No sé si se puede recalentar bien en el horno, o si quizás se pueden dejar las cebollas rellenas pendientes de ser cocidas en el horno el dia X.

Por otro lado, por favor, poned cantidades, en lugar de tazas.


Isabel Moreno said:

Magnifica pinta.
Me chiflan las cebollas asadas, pero no sabia hacerlas rellenas.
Opción magnífica para el próximo fin de semana.
!!Aupa pareja!!

Laura said:

¡Qué apetecible, por favor, con lo que me gustan las cebollas asadas, esto lo pruebo esta misma semana, ¡¡¡ñaam!!!

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