Use a sweet type of onion for this recipe such as Vidalia. These onions are great with grilled meats, and are well suited to take on picnics. Serve either hot or at room temperature.
Deborah Mele 2011
Although any onions will work well in this recipe, sweet onions are especially delicious.
- 4 Medium Sized Sweet Onions
- Stale Italian Bread
- 2 Tablespoons of Olive Oil
- 3 Slices Pancetta or Bacon, Finely Chopped
- 3 Garlic Cloves, Minced
- 3 Tablespoons Grated Parmesan Cheese
- 1/4 Cup Fresh Chopped Parsley
- Salt & Pepper
- Pre-cook the onions in their skins in boiling water until they can be easily pierced with a fork, then remove from the water and let cool.
- Cut off the tops and peel off the skins.
- Cut a small slice off the bottom so the onion will stand on it’s own.
- Using a small sharp knife, remove the center of the onion, leaving a 1/3 of an inch border, and leaving the bottom intact.
- Chop the onion finely.
- Preheat the oven to 375 degrees F.
- Cut the bread into 1/2 inch dice, and measure out 1 cup. In a frying pan, cook 1/2 of the chopped onions, the garlic, olive oil and the pancetta until the onions are tender and the pancetta is thoroughly cooked.
- Add the bread cubes and cook until golden.
- Remove from the heat, and add salt & pepper, cheese and the chopped parsley.
- Stuff the onions, and place in a baking dish with 1 inch of water at the bottom.
- Cook for 30 – 40 minutes or until the onions are fork tender and the filling is golden brown.
- Serve either warm or at room temperature.