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ROASTED ONIONS STUFFED WITH PROSCUITTO




List of Ingredients



• 4 MEDIUM ONIONS
  
• 2 TABLESPOONS OLIVE OIL
  
• 1 1/2 CUPS DRY WHITE WINE
  
• SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
  
• 2 SPRIGS FRESH THYME
  
• 2/3 CUP DRY BREAD CRUMBS
  
• 1/2 CUP GRATED PARMESAN CHEESE
  
• 1/4 POUND COARSELY CHOPPED PROSCIUTTO
  
• 2 TABLESPOONS HEAVY CREAM
  
• 1 1/2 TEASPOON CHOPPED FRESH THYME
  
• 1 TABLESPOON CHOPPED FRESH PARSLEY
  






Instructions



1. PREHEAT OVEN TO 425°.
   
2. SLICE OFF THE TOP QUARTER OF THE ONIONS. PEEL THEM AND TRIM THE BOTTOMS JUST ENOUGH TO MAKE THEM SIT FLAT.
   
3. 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.
   
4. TAKE THE PAN OFF THE HEAT. TURN THE ONIONS CUT SIDE UP AND POUR THE WINE OVER THEM. SPRINKLE THEM WITH SALT AND PEPPER.
   
5. ADD THE THYME SPRIGS TO THE PAN AND BAKE THE ONIONS UNTIL JUST TENDER WHEN POKED WITH A KNIFE, ABOUT 1 HOUR.
   
6. REMOVE THE ONIONS FROM THE SKILLET ( RESERVE 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 TWO LAYERS OF ONION). CHOP ENOUGH OF THE SCOOPED OUT ONION TO MAKE ABOUT 1/3 CUPS.
   
7. IN A MEDIUM BOWL, MIX THE CHOPPED ONIONS WITH THE BREAD CRUMBS, PARMESAN CHEESE, PROSCIUTTO, CREAM, CHOPPED THYME AND PARSLEY. SEASON WITH SALT AND PEPPER.
   
8. DIVIDE THE FILLING AMONG THE HOLLOWED ONIONS, RETURN THE ONIONS TO THE SKILLET WITH THE LIQUID AND PUT THE SKILLET BACK IN THE OVEN.
   
9. BAKE UNTIL THE ONIONS ARE VERY TENDER AND FILLING IS HOT ABOUT 20 MINUTES.
   
10. SERVE WITH SOME OF THE PAN JUICES SPOONED OVER THE ONIONS.
    






Final Comments


DIFFERENT BUT VERY DELICIOUS.