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Onion parmigiana

Onion parmigiana

Onion parmigiana is a typical Umbrian dish made with fried sweet onions, tomato and mozzarella. A real treat!

Who would have thought that onion parmigiana is not "just" yet another revisitation of the traditional aubergine-based recipe. This delight is in fact a typical dish of Umbria , in particular of the area around Cannara where the famous onion is grown. In reality it would be more correct to talk about onions, in the plural, because there are different varieties, all of which have a sweet flavor in common .

For this reason the Cannara onion is particularly suitable for making this parmigiana. The process is very simple but, unlike parmigiana prepared with other vegetables, here frying is absolutely mandatory . On the other hand, we guarantee you something spectacular to taste, rich and tasty like few other dishes.

Onion parmigiana
Onion parmigiana

How to prepare the onion parmigiana recipe

  1. First prepare the tomato sauce . In a pan, brown the oil, garlic and chilli. Then add the tomato puree together with a pinch of salt and cook for at least 20 minutes .
  2. In the meantime, peel the onions and cut them into slices about half a centimeter thick. Try to keep one ring attached to the other.
  3. Heat the vegetable oil in a pan until it reaches 170°C.
  4. Dip the onion slices in the semolina then fry them until they are golden brown. Drain them on a slotted spoon and pass them on absorbent paper.
  5. The last ingredient to prepare is the mozzarella. Fray it with your hands then dab it with kitchen paper to remove excess whey.
  6. Now all that remains is to assemble the parmigiana with the onions: spread a layer of tomato sauce on the bottom of a baking dish, cover with the onions, then more tomato, a sprinkling of parmesan and finally the mozzarella. Repeat to obtain three equal layers.
  7. Bake in the oven at 180°C for 25 minutes then leave to cool before serving.

Staying on the topic, we recommend you also try the pumpkin and potato parmigiana : two variations that everyone can agree on.


The onion parmigiana will keep in the refrigerator for a couple of days . We advise you to heat it before consuming it.

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Eggplant parmigiana: the classic and timeless recipe

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