Baked Stuffed Sweet Onions

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 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.