These golden rings might look like fancy appetizers from a posh restaurant menu, but they’re really just onions playing dress-up. Stuffed Onion Medallions are crispy on the outside and stuffed with colorful veggies and eggs.
With a colorful mix of peppers and carrots nestled inside perfectly cut onion rings and sprinkled with sesame seeds, this dish is a total game-changer for anyone who thought onions could only cry. They make an unforgettable party appetizer, a quirky brunch bite, or a snack you’ll want to guard with your life.
What Are Stuffed Onion Medallions?
Stuffed Onion Medallions are a clever, pan-fried twist on the classic veggie fritter, but with a structural upgrade. Instead of shaping a loose batter into wobbly blobs, this version uses onion rings as edible molds, filled with a mixture of chopped vegetables and eggs, then cooked until set.
While not tied to a specific culinary tradition, these medallions borrow from the aesthetics of Japanese tempura. They also happen to be gluten-friendly if you swap the flour for a Gluten-free alternative, which gives them another bonus point for versatility.
Pro Tips for the Best Stuffed Onion Medallions
- Choose Large Onions because the bigger the onion, the more room you’ll have to fill those rings with delicious stuffing. Look for firm, wide onions for easier slicing.
- Uniform Rings Are Key. Try to cut the onions into even, medium-thick rings, not too thin or they might break, not too thick or they won’t cook through.
- Don’t rush the cooking. Keep the heat medium-low and cover the pan to let the medallions set fully before flipping.
- Use Non-Stick Cookware. These babies love to cling, so non-stick is your friend here.
- You need to season generously for good reason. The egg and veggies are simple, so don’t hold back on salt, pepper, or even a pinch of smoked paprika if you’re feeling bold.
Frequently Asked Questions
Can I bake these instead of frying?
If you prefer a lighter version, bake them at 180°C/350°F for about 15–20 minutes or until set and golden. Just be sure to brush them with oil so they still get that crispy edge.
What can I serve with Stuffed Onion Medallions?
They’re great with a cooling yogurt dip, spicy ketchup, or even garlic aioli. They also work beautifully on a mezze platter alongside olives and roasted nuts.
Can I use other vegetables?
Zucchini, spinach, mushrooms, or even corn can be added or swapped. Just make sure to finely chop them and watch out for water content.
How to Store Stuffed Onion Medallions
They can be stored for up to 2 days in the fridge. If you must, freeze them after cooking and let them cool completely. Stack with parchment in between and reheat in a pan or oven for the best texture.
Ingredients
How to Make Stuffed Onion Medallions
Start by finely dicing one onion and yellow peppers.
Start by finely dicing one onion and yellow peppers.
Then dice the green peppers and the carrot.
Then dice the green peppers and the carrot.
Prepare the other two onions for stuffing by cutting the front and the back part of the onion. After removing those parts, cut the onion into the rings.
Prepare the other two onions for stuffing by cutting the front and the back part of the onion. After removing those parts, cut the onion into the rings.
Toss the vegetables into a mixing bowl, crack the eggs into the bowl and beat them lightly. Add salt and pepper to season, then stir everything with a spatula.
Toss the vegetables into a mixing bowl, crack the eggs into the bowl and beat them lightly. Add salt and pepper to season, then stir everything with a spatula.
Sprinkle in the cornstarch and flour. Stir again until the mixture becomes cohesive but still scoopable, not runny, but not too thick.
Sprinkle in the cornstarch and flour. Stir again until the mixture becomes cohesive but still scoopable, not runny, but not too thick.
Heat a drizzle of oil in a non-stick skillet over medium heat. Arrange the onion rings flat in the pan.
Heat a drizzle of oil in a non-stick skillet over medium heat. Arrange the onion rings flat in the pan.
Fill each onion ring with a generous spoonful of the veggie-egg mixture. Sprinkle sesame seeds over the tops, then cover the skillet with a lid and cook for 5 minutes.
Fill each onion ring with a generous spoonful of the veggie-egg mixture. Sprinkle sesame seeds over the tops, then cover the skillet with a lid and cook for 5 minutes.
Remove the lid and gently flip each medallion. Let them cook on the other side for another 4–5 minutes or until golden brown.
Remove the lid and gently flip each medallion. Let them cook on the other side for another 4–5 minutes or until golden brown.
Transfer them to a plate, let them cool slightly, and serve with your favorite dip.
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