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Name: Roasted Onions Stuffed with Prosciutto and Parmesan
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 lb Prosciutto; coarsely chopped; 4 md Onions; 2/3 c Breadcrumbs; 1 1/2 c Dry white wine; 2 tb olive oil; 1/2 c Parmesan cheese grated; 1 1/2 ts Fresh thyme; chopped; 1 tb Fresh flat-leaf parsley;; salt and pepper to taste; 2 Sprigs fresh thyme

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INGREDIENTS

1/4 lb Prosciutto; coarsely chopped
4 md Onions
2/3 c Breadcrumbs
1 1/2 c Dry white wine
2 tb olive oil
1/2 c Parmesan cheese ; grated
1 1/2 ts Fresh thyme; chopped
1 tb Fresh flat-leaf parsley;
salt and pepper ; to taste
2 Sprigs fresh thyme

Servings

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 on Nov 13, 1997

NOTES

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Roasted Onions Stuffed with Prosciutto and Parmesan

1/4 lb Prosciutto; coarsely chopped
4 md Onions
2/3 c Breadcrumbs
1 1/2 c Dry white wine
2 tb olive oil
1/2 c Parmesan cheese grated
1 1/2 ts Fresh thyme; chopped
1 tb Fresh flat-leaf parsley;
 salt and pepper to taste
2 Sprigs fresh thyme

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

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Nutrition

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Serving Size: 1 Serving (204g)
Recipe Makes: 4 Servings

Calories: 239
Calories from Fat: 42 (18%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1g
Cholesterol 2.8mg		1 %
Sodium 367.3mg		13 %
Potassium 261.4mg		7 %
Total Carbohydrate 38.1g		11 %
	Dietary Fiber 3.6g	15 %
	Sugars, other 34.5g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 239

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