Roasted Onions Stuffed With Prosciutto and Parmesan

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“Found this in a Fine Cooking magazine and am storing it here so that I can try it soon.”
1hr 45mins

Ingredients Nutrition


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

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