I made these onions last night, dang, are they ever good.

Here's what I did.
http://www.kokoscornerblog.com/mycor...ed-onions.html
or
http://tinyurl.com/zglufng

In the meantime, here's the recipe

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Stuffed Onions Piedmontese

meats, vegetables

4 onions, peeled and; halved crosswise
1 cup fresh bread crumbs
2 cloves garlic; sliced
1/4 cup finely chopped prosciutto
1/4 cup loosely packed fresh parsley leaves
1/2 teaspoon fresh rosemary leaves
1/2 cup grated parmigiano-reggiano
salt and pepper
1/4 cup Extra virgin olive oil

Put the onions cut side up in a pan and add enough water to cover
them. Bring to a gentle boil over medium heat, cover, reduce heat to
low, and cook for 10 minutes.
Use a slotted spatula to transfer them from the pan to a paper
towel-lined plate to drain.
When the onions are cool enough to handle, remove the 2-4 center
rings, leaving thick-walled "onion cups" for stuffing.

Put the onion centers, bread crumbs, garlic, prosciutto, parsley,
rosemary, and parmigiano in the bowl of a food processer and pulse to
finely chop and mix everything together.
Season to taste with salt and pepper. Preheat the oven to 350°.
Pour a little of the olive oil in the bottom of a large baking dish.
Arrange the onion cups in the dish and spoon the filling into the
onions, packing it down with the back of a spoon.
Mound any extra on top of each onion. Drizzle the onions with the
remaining olive oil.
Bake the onions, basting them occasionally, until they are tender,
about 1 hour.
Serve them hot or at room temperature.

Stuffed onions are a specialty of the Piedmont region.
Traditionally, a little ground veal is added to the stuffing, but we
use prosciutto instead, which we always keep on hand. Boneless
prosciutto shanks are sold at our local Italian grocery store and they
are perfect for chopping or dicing.
We also like the way they add meaty flavor and subtle saltiness.
Or you can add diced pancetta instead.
Use this bread crumb recipe to stuff peppers, tomatoes, zucchini,
or any other vegetable that you like.

Hirsheimer, Christopher; Hamilton, Melissa. Canal House Cooking,
Volume N°
7: La Dolce Vita (p. 74). Canal House. Kindle Editio

Yield: 8 servings


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard