Roasted Red Onions Stuffed With Mascarpone Cheese

Roasted Red Onions Stuffed With Mascarpone Cheese

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"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."
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55 m servings 314 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • 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.


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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 inch...

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...

This had potential but didn't turn out well for me. The onions were very raw and basically inedible despite extending the cooking time substantially. I altered the filling at the suggestion of...

I did not like this at all. The onions were pretty much raw and all you get is onion flavor. I think this would be much better if the stuffing did not contain the challots and had perhaps a bred...

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