Roasted Onions Stuffed with Prosciutto & Parmesan

Roasted Onions Stuffed with Prosciutto & Parmesan
Photo by Ben Fink


  • 2 Tbs. heavy cream
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1-½ tsp. chopped fresh thyme
  • 4 medium onions
  • Kosher salt and freshly ground black pepper
  • ¼ lb. prosciutto, coarsely chopped
  • 2 Tbs. olive oil
  • + 4 more ingredients
    • 2/3 cup dry breadcrumbs
    • 1-½ cups dry white wine
    • 2 sprigs fresh thyme
    • ½ cup grated Parmigiano-Reggiano

Heat the oven to 425°F. 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 browned, about 5 min. Ta...

View full recipe at Fine Cooking


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