Roasted Stuffed Onions
- Ready In:
- 1hr 50mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 medium sweet onions
- 236.59 ml stale Italian bread, cubed small
- olive oil
- 4 4 slice prosciutto or 4 slice bacon, chopped
- 2-3 garlic cloves, minced
- marsala wine
directions
- Preheat oven to 400.
- Wrap each onion in foil, drizzle with oil, and place in oven. Bake until tender, about 1 hour. Remove from oven and unwrap.
- When they are cool enough to handle remove skins and scoop out the centers leaving a bit on the bottom so the stuffing wont go through. Cut a small bit off the bottom if necessary so they will stand on the plate. Chop the centers and set them aside for later. You should now have 4 onion bowls. Place in a low sided baking dish large enough to hold onions but small enough so they fit somewhat snuggly. Set aside.
- Heat about 2 tablespoons or so of olive oil in a large skillet over medium heat. Add pancetta. Sauté a minute and then add the chopped onion centers the garlic and the bread cubes. When the bread starts to turn golden add the Marsala a bit at a time while cooking and stirring allowing the bread to soak up the wine and soften. When the bread is sufficiently soft, damp but not soggy remove from heat.
- Fill each onion with a generous scoop of the stuffing mixture. Pour some Marsala into the pan so it comes a ¼ of the way up the onions.
- Bake uncovered until very tender and just starting to brown, about 20 minutes.
- Serve warm.
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