{"id":1762,"date":"2018-09-03T10:15:00","date_gmt":"2018-09-03T17:15:00","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1762"},"modified":"2023-10-14T21:31:38","modified_gmt":"2023-10-14T21:31:38","slug":"roasted-onions-stuffed-with-prosciutto-parmesan","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/09\/03\/roasted-onions-stuffed-with-prosciutto-parmesan\/","title":{"rendered":"Roasted Onions Stuffed with Prosciutto &amp; Parmesan"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\"><a href=\"https:\/\/www.finecooking.com\/recipe\/roasted-onions-stuffed-with-prosciutto-parmesan\">Gordon Hammersley \/ Fine Cooking issue 23<\/a><\/h6>\n<p>This is a great side dish for braised or roasted meats.<\/p>\n<ul>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">medium onions<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS olive oil<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">cups dry white wine<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and freshly ground black pepper<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">sprigs fresh thyme<\/span><\/li>\n<li><span class=\"quantity\">\u2154<\/span><span class=\"ingredient-name\">cup dry breadcrumbs<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup grated Parmigiano Reggiano<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">lb prosciutto, coarsely chopped<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS heavy cream<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">tsp chopped fresh thyme<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS chopped fresh flat-leaf parsley<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nHeat<\/strong> the oven to 425\u00b0F. Slice off the top quarter of the <strong>onions.<\/strong> Peel them and trim the bottoms just enough to make them sit flat.<\/p>\n<p>Heat the <strong>oil<\/strong> in a heavy-based ovenproof skillet until hot. Put the <strong>onions,<\/strong> cut side down, into the pan and cook just the cut side until well browned, about 5 min. Take the pan off the heat. Turn the <strong>onions<\/strong> cut side up and pour the <strong>wine<\/strong> over them. Sprinkle them with <strong>salt<\/strong> and <strong>pepper.<\/strong> Add the <strong>thyme sprigs<\/strong> to the pan and bake the <strong>onions<\/strong> until just tender when poked with a knife, about 1 hour.<\/p>\n<p>Remove the <strong>onions<\/strong> from the skillet (reserving the <strong>liquid<\/strong> in the pan) and let them cool slightly. With a spoon, scoop out the inside of each <strong>onion,<\/strong> leaving a rim 1\/4 to 1\/2 inch thick (about two layers of <strong>onion).<\/strong> Chop enough of the scooped-out <strong>onion<\/strong> to make about 1\/3 cup.<\/p>\n<p>In a medium bowl, mix the chopped <strong>onion<\/strong> with the <strong>breadcrumbs, Parmigiano, prosciutto, cream,<\/strong> chopped <strong>thyme,<\/strong> and <strong>parsley.<\/strong> Season with <strong>salt<\/strong> and <strong>pepper.<\/strong> Divide the filling among the hollowed <strong>onions,<\/strong> return the <strong>onions<\/strong> to the skillet with the liquid, and put the skillet back in the oven. Bake until the <strong>onions<\/strong> are very tender and the filling is hot, about 20 minutes. Serve with some of the <strong>pan juices<\/strong> spooned over the <strong>onions.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Gordon Hammersley \/ Fine Cooking issue 23 This is a great side dish for braised or roasted meats. 4medium onions 2TBS olive oil 1\u00bdcups dry white wine Kosher salt and freshly ground black pepper 2sprigs fresh thyme \u2154cup dry breadcrumbs \u00bdcup grated Parmigiano Reggiano \u00bclb prosciutto, coarsely chopped 2TBS heavy cream 1\u00bdtsp chopped fresh thyme 1TBS chopped fresh flat-leaf parsley Heat the oven to 425\u00b0F. Slice off the top quarter of the onions. Peel them and trim&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/09\/03\/roasted-onions-stuffed-with-prosciutto-parmesan\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2499,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[163,169,193],"class_list":["post-1762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-onion","tag-parmesan","tag-prosciutto"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/OnionRoasted.jpg?fit=600%2C500&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1762","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1762"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1762\/revisions"}],"predecessor-version":[{"id":52857,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1762\/revisions\/52857"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2499"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}