Baked Stuffed Sweet Onions |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 2 |
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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. 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.
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