Cut the ends of the onions once peeled. Empty them carefully, leaving only the two outer layers. In a pan, without oil, sauté the meat and onion, together with the chopped garlic for 10 to 15 minutes, stirring well, and add the tomato. Fill with this preparation the onions, cover with the cheese and put in the oven at 1/2 hour at 320 ° F.
- 3 large and tender onions
- 2 finely chopped onions
- 0.44 pounds of chopped tomato without skin and without seeds
- 1 garlic clove finely chopped
- 1 ricotta cheese ball
- 1 tablespoon of extra virgin olive oil
Servings: 3 servings (1 unit per serving)