| Cuisine: Italian | Type: Side Dish | Serves: 6 |
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Source:
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Cooking Light 2004 |
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Attributes:
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Grill, Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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6 (8-ounce) yellow onions Cooking Spray 2 cups Chianti, divided 1/2 cup dry breadcrumbs 1/3 cup finely chopped fresh flat-leaf parsely 1/4 cup (1 ounce) grated fresh percorino Romano cheese 2 garlic cloves, minced 1/4 tsp. freshly ground black pepper 3/4 tsp. salt, divided 1 tbs. sugar 1 tsp. finely chopped fresh rosemary |
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Instructions:
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1. Preheat oven to 400. 2. Peel onions. Cut 1/2 inch off top of onions; discard tops. Place onions, cut sides down, in a n 11 x 7-inch baking dish coated with cooking spray. Pour 1/2 cup wine over onions. Cover and bake at 400 for 30 minutes. Uncover; turn onions and bake 20 minutes. Turn the onions again, and bake an additional 30 minutes or until tender. Cool onions slightly. Carefully remove pulp from onions, leaving a 1/2 inch thick shell. Chop pulp to measure 3/4 cup. Combine pulp, breadcrumbs and next 4 ingredients (breadcrumbs through pepper) in a medium bowl. Add 1/2 tsp salt; tossing to combine. Sprinkle 1/8 tsp salt over onion shells; stuff shells with breadcrumb mixture. Bake at 400 for 15 minutes or until tops are golden. 3. Combine remaining 1 1/2 cups wine, 1/8 tsp salt, sugar and rosemary in a small saucepan and bring to a boil. Cook 15 minutes or until reduced to 1/2 cup. Serve sauce over onions. |
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Related recipes:
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None |
2005-09-13