Prep 15 mins
Cook 1 hr 30 mins
Found this in a Fine Cooking magazine and am storing it here so that I can try it soon.
- 4 medium onions
- 2 tablespoons olive oil
- 1 1⁄2 cups dry white wine
- salt and pepper
- 2 sprigs fresh thyme
- 2⁄3 cup dry breadcrumbs
- 1⁄2 cup parmesan cheese, Grated
- 1⁄4 lb prosciutto, Coarsely Chopped
- 2 tablespoons heavy cream
- 1 1⁄2 teaspoons fresh thyme, Chopped
- 1 tablespoon fresh Italian parsley, Chopped
- 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.