Stuffed Onions with Chianti Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is one of Tuscany's great dishes-onions baked in Chianti and stuffed with a heady mixture of sharp cheese, breadcrumbs, and plenty of garlic and herbs. Bagged Spanish onions work well because they're usually a uniform shape and weigh about 8 ounces each. Ingredients:
6 (8-ounce) yellow onions |
cooking spray |
2 cups chianti, divided |
1/2 cup dry breadcrumbs |
1/3 cup finely chopped fresh flat-leaf parsley |
1/4 cup (1 ounce) grated fresh pecorino romano cheese |
2 garlic cloves, minced |
1/4 teaspoon freshly ground black pepper |
3/4 teaspoon salt, divided |
1 tablespoon sugar |
1 teaspoon finely chopped fresh rosemary |
Directions:
1. Preheat oven to 400°.
2. Peel onions. Cut 1/2 inch off top of onions; discard tops. Place onions, cut sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour 1/2 cup wine over onions. Cover and bake at 400° for 30 minutes. Uncover; turn onions, and bake 20 minutes. Turn the onions again, and bake an additional 30 minutes or until tender. Cool onions slightly. Carefully remove pulp from onions, leaving a 1/2-inch-thick shell. Chop pulp to measure 3/4 cup. Combine pulp, breadcrumbs, and next 4 ingredients (breadcrumbs through pepper) in a medium bowl. Add 1/2 teaspoon salt, tossing to combine. Sprinkle 1/8 teaspoon salt over onion shells; stuff shells with breadcrumb mixture. Bake at 400° for 15 minutes or until tops are golden.
3. Combine remaining 1 1/2 cups wine, 1/8 teaspoon salt, sugar, and rosemary in a small saucepan; bring to a boil. Cook 15 minutes or until reduced to 1/2 cup. Serve sauce over onions.
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