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Stuffed Onions with Chianti Sauce

Yield 6 servings (serving size: 1 stuffed onion and about 1 tablespoon sauce)
This is one of Tuscany's great dishes--onions baked in Chianti and stuffed with a heady mixture of sharp cheese, breadcrumbs, and plenty of garlic and herbs. Bagged Spanish onions work well because they're usually a uniform shape and weigh about 8 ounces each.

Ingredients

  • 6 (8-ounce) yellow onions
  • Cooking spray
  • 2 cups Chianti, divided
  • 1/2 cup dry breadcrumbs
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
  • 2 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon salt, divided
  • 1 tablespoon sugar
  • 1 teaspoon finely chopped fresh rosemary

Nutrition Information

  • calories 168
  • caloriesfromfat 12 %
  • fat 2.2 g
  • satfat 1 g
  • monofat 0.7 g
  • polyfat 0.3 g
  • protein 6 g
  • carbohydrate 33.3 g
  • fiber 3.6 g
  • cholesterol 5 mg
  • iron 1.7 mg
  • sodium 441 mg
  • calcium 133 mg

How to Make It

  1. Preheat oven to 400°.

  2. Peel onions. Cut 1/2 inch off top of onions; discard tops. Place onions, cut sides down, in an 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 teaspoon salt, tossing to combine. Sprinkle 1/8 teaspoon 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 teaspoon salt, sugar, and rosemary in a small saucepan; bring to a boil. Cook 15 minutes or until reduced to 1/2 cup. Serve sauce over onions.