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Fiori di cipolla al forno are baked onion flowers. They are sweet, savory, and full of flavor. This dish comes from Italy. It uses large sweet onions, like Vidalia or Walla Walla. When cooked, the onions soften and take on a nice caramel flavor. The outer layers bloom like a flower, making them fun to eat and serve.

Fiori di cipolla al forno

Brighten your dinner table with Fiori di cipolla al forno, the delicious Italian baked onion flowers! This easy recipe features sweet Vidalia onions layered with breadcrumbs, cheese, and spices, creating a crispy, flavorful dish that’s perfect for any occasion. Impress your guests and elevate your meals with this unique side.
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Ingredients
  

4 large sweet onions (such as Vidalia or Walla Walla)

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh parsley, finely chopped

1/3 cup olive oil

1/2 cup shredded mozzarella cheese (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    While the oven heats, peel the onions and cut off the top and bottom ends. Carefully cut out the inside of each onion, leaving the outer layers intact to form a blossom shape. Aim to create at least 3-4 layers for each onion.

      In a mixing bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, oregano, smoked paprika, salt, black pepper, and chopped parsley, mixing until well combined.

        Slowly drizzle the olive oil into the breadcrumb mixture, stirring to combine. The mixture should be slightly damp but still crumbly.

          Carefully stuff each hollow onion with the breadcrumb filling, pressing down gently to pack it in. If using, sprinkle shredded mozzarella cheese on top of the packed breadcrumbs for a cheesy crust.

            Place the stuffed onions upright in a baking dish. You can drizzle a little extra olive oil on top of the onions for added richness.

              Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

                After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the onions are tender and the tops are golden brown and crispy.

                  Remove from the oven and let cool slightly before serving.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                      - Presentation Tips: Serve the baked onion blossoms on a rustic platter, with fresh parsley sprigs around, and a small bowl of balsamic reduction for dipping.