Roasted Onions Stuffed With Prosciutto and Parmesan

"Found this in a Fine Cooking magazine and am storing it here so that I can try it soon."
 
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Ready In:
1hr 45mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat the oven to 425.
  • Slice off the top quarter of the onions.
  • Peel them and trim the bottoms just enough to make them sit flat.
  • Heat the oil in a heavy-based ovenproof skillet until hot.
  • Put the onions, cut side down, into the pan and cook just the cut side until well browned, about 5 minutes.
  • Take the pan off the heat.
  • Turn the onions cut side up and pour the wine over them.
  • Sprinkle them with salt and pepper.
  • Add the thyme sprigs to the pan and bake the onions until just tender when poked with a knife, about 1 hour.
  • Remove the onions from the skillet (reserving the liquid in the pan) and let them cool slightly.
  • With a spoon, scoop out the inside of each onion, leaving a rim 1/4 to 1/2" thick (about 2 layers of onions).
  • Chop enough of the scooped-out onion to make about 1/3°C.
  • In a medium bowl, mix the chopped onion with the breadcrumbs, Parmesan prosciutto, cream, chopped thyme, and parsley.
  • Season with salt and pepper.
  • Divide the filling among the hollowed onions, return the onions to the skillet with the liquid, and put the skillet back in the oven.
  • Bake until the onions are very tender and the filling is hot, about 20 minutes.
  • Serve with some of the pan juices spooned over the onions.

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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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