Roasted Stuffed Onions

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 medium sweet onions
• 1 cup stale italian bread, cubed small
• olive oil
• 4 slices pancetta or 4 slices prosciutto or 4 slices bacon, chopped
• 2 -3 garlic cloves, minced
• marsala wine

Recipe

• 1 preheat oven to 400.
• 2 wrap each onion in foil, drizzle with oil, and place in oven. bake until tender, about 1 hour. remove from oven and unwrap.
• 3 when they are cool enough to handle remove skins and scoop out the centers leaving a bit on the bottom so the stuffing wont go through. cut a small bit off the bottom if necessary so they will stand on the plate. chop the centers and set them aside for later. you should now have 4 onion bowls. place in a low sided baking dish large enough to hold onions but small enough so they fit somewhat snuggly. set aside.
• 4 heat about 2 tablespoons or so of olive oil in a large skillet over medium heat. add pancetta. sauté a minute and then add the chopped onion centers the garlic and the bread cubes. when the bread starts to turn golden add the marsala a bit at a time while cooking and stirring allowing the bread to soak up the wine and soften. when the bread is sufficiently soft, damp but not soggy remove from heat.
• 5 fill each onion with a generous scoop of the stuffing mixture. pour some marsala into the pan so it comes a ¼ of the way up the onions.
• 6 bake uncovered until very tender and just starting to brown, about 20 minutes.
• 7 serve warm.