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Ingredients
| onions: 4 |
| olive oil: 2 Tbl |
| white wine: 1 1/2 cups |
| salt |
| black pepper |
| fresh thyme: 2 sprigs |
| bread crumbs: 2/3 cup |
| grated parmesan cheese: 1/2 cup |
| prosciutto: 0.25 lb (coarsely chopped) |
| heavy whipping cream (fluid): 2 Tbl |
| fresh thyme: 1 1/2 tsp (chopped) |
| Italian parsley: 1 Tbl (chopped) |
Roasted Onions Stuffed With Prosciutto and Parmesan
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
90 min -
Servings
4 serving(s)
Tags
- 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.