posted by Mai 01-27-103 10:28 AM
Onions Stuffed with Ham
8 onions, about 1/2 pound each
Salt and freshly ground pepper to taste
8 slices bacon, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 teaspoons finely chopped garlic
1/4 pound finely chopped ham
6 tablespoons fine fresh bread crumbs
1 tablespoon heavy cream
1 egg, lightly beaten
1/4 teaspoon grated nutmeg
1/4 cup finely chopped parsley
2 tablespoons grated Parmesan cheese
2 tablespoons peanut, vegetable, or corn oil
1/4 cup fresh or canned chicken broth
Preheat the oven to 400 degrees F.
Peel the onions. Cut off a thin slice from the bottom and top of each onion. Using a melon ball cutter, hollow out the center of each onion, leaving a shell about 1/2 inch thick all around and on the bottom. Drop the onions into boiling water and simmer for about 10 minutes. Drain. Sprinkle the inside of each onion with salt and pepper to taste.
Meanwhile, cook the bacon in a skillet until rendered of fat. Add the chopped onion and garlic and cook until wilted. Remove from the heat and add the ham, 4 tablespoons of the crumbs, cream, egg, nutmeg, parsley, salt and pepper. Return to the heat, stirring, for about 1 minute, or until heated through. Do not cook. Let the filling cool slightly.
Stuff the cavities of the onions with the filling, piling it up over the top. Sprinkle with a blend of the remaining bread crumbs and cheese and sprinkle with the oil. Arrange the onions on a buttered baking dish and pour the broth around them. Place in the oven and bake for 45 minutes, basting occasionally. If necessary, cover loosely with foil to prevent overbrowning.