Roasted Red Onions Stuffed With Mascarpone Cheese

Roasted Red Onions Stuffed With Mascarpone Cheese


"Mascarpone is an Italian cheese with a delicate, fresh smell that lightens up all dishes. And this appetizer is so deliciously sweet and simple you would wonder why you haven't had it before."

Ingredients 55 m {{adjustedServings}} servings 314 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Cut both ends off onions and place onto a baking sheet. Roast in preheated oven until centers are soft, about 15 minutes. Remove, and let onions cool.
  3. Reduce heat to 350 degrees F (175 degrees C).
  4. Peel onions and remove center core leaving 1/2 inch outer shell intact. Mince the center flesh and place in a bowl. Combine with mascarpone cheese, garlic, shallot, and thyme. Fill onion shells with cheese mixture and replace onto baking sheet.
  5. Bake until the surface of the cheese bubbles, about 10 minutes. Serve hot.
Tips & Tricks
Simple Roasted Butternut Squash

A super-simple, savory side dish that’s ready in no time.

Roasted Asparagus with Prosciutto & Poached Egg

See how to make a classic spring asparagus dish.

Rate recipe

Your rating


Reviews 5

  1. 5 Ratings

Christine Boutwell Mita

Amazing! I did make a couple small changes - had no shallots so I added some snipped fresh chives and some fresh basil from my garden. I used smallish red onions - no more than 2 1/2 to 3 inches in diameter - and I think I like that size better. I would suggest just barely cutting the tops off, then when you remove the inner sections, remove them from the bottom of the onion. They will come out easier (I just used the tong of a fork and pulled out one section at a time), then place the onions bottom side up to stuff with mascarpone. That way the smaller opening at the bottom (the TOP of the onion) will help keep the melted cheese inside the onion (and it DOES get runny!) These were very easy, elegant and delicious - I think they make a better appetizer than side dish, perhaps since I used smaller onions, and I think I might opt for fresh herbs instead of shallots next time, as they add a nice touch of color.


The presentation is gorgeous, but the taste is lacking. Even with a few more herbs in the mascarponse cheese, the filling had almost no taste. As written, I wouldn't make this recipe again.


We are onion fans, specifically cooked, but with all the onion components going on, there might be one too many, even for the true onion lover. I used the amounts listed, but didn't have enough for 4 large onions, and, after the final cooking, it seems I could have put even more filling in each, so, I'd recommend using smaller onions. My onions took about 25 minutes to get soft enough to remove the inside, but the final cook time worked well. I did taste the filling before adding it to the onion, and it seemed bland, so, knowing the only thing I was going to be adding was more onion, I opted to add some salt and fresh ground pepper, then a drop of liquid smoke. Once the onions were done, the flavor of the filling was good(though I'd leave out the shallot, next time), but as soon as we cut into the onion, the entire filling oozed out onto the plate. :) So, bottom line: so pretty and a lot of potential in the filling....certainly worth playing with for the interesting inclusion of mascarpone, especially! Thank you, IMANKAY!