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Gallery Baked Stuffed Sweet Onions Credit: Formula Z/S Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 medium sweet onions 1/2 teaspoon coarse salt, plus more for cooking water 2 tablespoons extra-virgin olive oil 6 ounces (about 9) cremini mushrooms, trimmed and cut into 1/2-inch pieces 4 ounces Virginia ham, cut into 1/4-inch pieces 1/4 teaspoon freshly ground pepper 3 tablespoons Madeira wine 1/4 cup chopped fresh flat-leaf parsley 1 cup grated (about 2 ounces) Gruyere cheese
Gallery Baked Stuffed Sweet Onions Credit: Formula Z/S
Recipe Summary Servings: 4
Gallery
Baked Stuffed Sweet Onions Credit: Formula Z/S
Baked Stuffed Sweet Onions
Credit: Formula Z/S
Baked Stuffed Sweet Onions
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 medium sweet onions 1/2 teaspoon coarse salt, plus more for cooking water 2 tablespoons extra-virgin olive oil 6 ounces (about 9) cremini mushrooms, trimmed and cut into 1/2-inch pieces 4 ounces Virginia ham, cut into 1/4-inch pieces 1/4 teaspoon freshly ground pepper 3 tablespoons Madeira wine 1/4 cup chopped fresh flat-leaf parsley 1 cup grated (about 2 ounces) Gruyere cheese
Directions
Preheat oven to 400 degrees. Peel onions; slice 1/2 inch from top of each, and discard. Slice just enough from the root end so that onions stand upright. Using a melon baller, hollow out the insides, leaving a 1/3- to 1/2-inch-thick shell. Set aside. Finely chop removed parts, and set 1 cup chopped onion aside. Discard remaining onion or reserve for another use.
Bring a large pot of water to a boil; add salt. Gently submerge onion shells, and boil 5 minutes. Remove with a slotted spoon; transfer to a wire rack to dry.
Make the stuffing: In a large saute pan, heat 1 tablespoon oil over medium heat. Add reserved chopped onions, and cook until translucent, about 8 minutes. Add mushrooms and ham, and season with salt and pepper; cook until mixture is browned, about 5 minutes. Add Madeira; deglaze pan, stirring with a wooden spoon to loosen any brown bits on bottom. Remove from heat, and transfer to a small mixing bowl; let cool slightly, 2 to 3 minutes. Add parsley and Gruyere cheese, and stir to combine.
Fill boiled onion shells with stuffing. Place in a small roasting pan; drizzle with remaining tablespoon oil. Cover with aluminum foil. Bake until tender, about 50 minutes; remove foil after 40 minutes to allow stuffing to brown.
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Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
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Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
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2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
All Reviews for Baked Stuffed Sweet Onions
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Stuffed Sweet Onions
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
