Roasted Onions Stuffed With Prosciutto And Parmesan

INGREDIENTS

INSTRUCTIONS

Heat the oven to 425. Slice off the top quarter of the onions. Peel
them and trim the bottoms just enough to make them sit flat. 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 brownd,
about 5 min. Take the pan off the heat. Turn the onions cut side up
and pour the wine over them. Sprinkle them with salt and pepper. Add
the thyme sprigs to the pan and bake the onions until just tender  when
poked with a knife, about 1 hour. Remove the onions from the  skillet
(reserving the liquid in the pan) and let them cool slightly.  With a
spoon, scoop ou the inside of each onion, leaving a rim 1/4 to  1/2
inch thick (aobut 2 layers of onion). Chop enough of the  scooped-out
onion to make about 1/3 cup. In a medium bowl, mix the  chopped onion
with the breadcrumbs, parmesan, prosciutto, cream,  chopped thyme, and
parsely. Season with salt and pepper. Divide the  filling among the
hollowed onions, return the onions to the skillet  with the liquid, and
put the skillet back in the oven. Bake until the  onions are very
tender and the filling is hot, about 20 min. Serve  with some of the
pan juices spooned over the onions.  Per serving: 251 Calories; 12g Fat
(57% calories from fat); 13g  Protein; 7g Carbohydrate; 28mg
Cholesterol; 1505mg Sodium  NOTES : This is a great side dish for
braised or roasted meats.  Recipe by: Gordon Hamersley  Posted to
MC-Recipe Digest V1 #907 by Lisa Minor <lisa@cybermill.com>  on Nov 13,
1997

A Message from our Provider:

“God: the most lovable person in the universe”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 378
Calories From Fat: 127
Total Fat: 14.3g
Cholesterol: 30.8mg
Sodium: 1273.6mg
Potassium: 592.2mg
Carbohydrates: 29.3g
Fiber: 5g
Sugar: 7g
Protein: 18.7g