Baked Stuffed Sweet Onions

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.

• Ready In: 1 hr 15 mins
• Serves: 2

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.