Prep 25 mins
Cook 50 mins
Sweet onions stuffed with ham, cremini mushrooms and Gruyere cheese. A summer must at our house when the new crop of sweet onions come on.
- 2 medium sweet onions
- 1⁄4 teaspoon coarse salt, plus more for cooking water
- 1 tablespoon olive oil, divided
- 3 ounces cremini mushrooms, cut into 1/2 inch pieces (4 or 5)
- 2 ounces ham, cut into 1/4 inch pieces
- 1⁄8 teaspoon fresh ground black pepper
- 1 1⁄2 tablespoons red wine (Madeira preferred)
- 2 tablespoons chopped fresh parsley
- 1 ounce grated gruyere cheese (about 1/2 cup)
- Preheat oven to 400°; peel onions and slice 1/2" from the top of each; discard; slice just enough from the bottoms to allow the onions to stand upright.
- Use a melon baller to hollow out the inside of each onion, leaving a 1/3" to 1/2" wall; set aside; chop the removed parts and set 1/2 cup aside; save the rest for another use.
- Gently add onions to a pot of boiling, salted water and boil for 5 minutes; remove with a slotted spoon and set aside to dry on a wire rack.
- Saute reserved chopped onions in 1/2 T oil until translucent, about 8 minutes; add mushrooms, ham and pepper and saute until browned, about 5 minutes.
- Deglaze pan with wine and pour mixture into a small bowl; let cool for 2 or 3 minutes; add the parsley and cheese and stir to combine.
- Stuff the onions; place in a small roasting pan and drizzle with remaining 1/2 T oil; cover with foil and bake until tender, about 50 minutes; remove foil 10 minutes before done and allow to brown.
These are awesome. If I could rate them higher than 5, I would! I used Vidalia onions, Canadian bacon instead of ham and grape juice instead of red wine. Also, I did not precook the cored onions as suggested in the recipe. They were very tender and the amount of stuffing was perfect. Something I plan to serve again soon.