for 4 people – difficulty: medium– preparation time: 40 min


4 onions
1 shallot
60 g Provolone Valpadana PDO strong
60 g breadcrumbs
3/4 sage leaves
1 sprig of rosemary
2 bay leaves
20 g butter
250 g Provolone Valpadana PDO mild
150 g cream
50 g milk
Salt to taste
Pepper to taste
Extra virgin olive oil to taste



Bring the water in a steaming pan to the boil.
Add 2 sage leaves, 2 bay leaves, half a sprig of rosemary and a few peppercorns.
Peel the whole onions and steam them for 8/10 minutes depending on size.
Once cooked, cut off the top of the onion just enough to be able to hollow out the inside with a spoon, leaving the outermost 2/3 rings intact, so as to obtain a shell about 1 cm thick.
Place them on a baking tray lined with baking paper and prepare the filling.


Take the insides of the onions and shallots, cut everything into not too thin julienne and put them in a pan with 10 g of butter.
Add the 2 remaining sage leaves and the bunch of finely chopped rosemary, a pinch of pepper and a pinch of salt, stew over a low flame with the lid on for 15 minutes, adding a few ladles of water if necessary.
Finish cooking 5 minutes over high heat without a lid, so that the water dries up, and put everything in a bowl to cool.
Once the mixture has cooled, put it in the blender and add 40 g of breadcrumbs, 50 g of strong Provolone Valpadana PDO and a drop of extra virgin olive oil, blend until creamy.
Now stuff the onions and use the remaining breadcrumbs and the strong Provolone Valpadana PDO on the surface, and finally a knob of butter on each onion to create a perfect gratin.
Bake in a static oven preheated to 220° for 10-15 minutes.

Cut the mild Provolone Valpadana PDO into cubes no larger than 1 cm, and place them in a bowl.
Heat the milk and cream in a small saucepan until it comes to the boil, and pour it a little at a time over the cheese cubes, stirring continuously with a whisk to melt it.
Plate the fondue on the base of the plate and lay the freshly baked onions on top.