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Roasted Onions Stuffed with Prosciutto & Parmesan

Ben Fink

Yield: Yields 4 onions.

This is a great side dish for braised or roasted meats.


  • 4 medium onions
  • 2 Tbs. olive oil
  • 1-1/2 cups dry white wine
  • Kosher salt and freshly ground black pepper
  • 2 sprigs fresh thyme
  • 2/3 cup dry breadcrumbs
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 lb. prosciutto, coarsely chopped
  • 2 Tbs. heavy cream
  • 1-1/2 tsp. chopped fresh thyme
  • 1 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

  • Nutritional Sample Size per onion
  • Calories (kcal) : 340
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 50
  • Sodium (mg): 1600
  • Carbohydrates (g): 23
  • Fiber (g): 2
  • Protein (g): 20


  • Heat the oven to 425°F. Slice off the top quarter of the onions. Peel them and trim the bottoms just enough to make them sit flat.
  • Heat the oil in a heavy-based ovenproof skillet until hot. Put the onions, cut side down, into the pan and cook just the cut side until well browned, about 5 min. Take the pan off the heat. Turn the onions cut side up and pour the wine over them. Sprinkle them with salt and pepper. Add the thyme sprigs to the pan and bake the onions until just tender when poked with a knife, about 1 hour.
  • Remove the onions from the skillet (reserving the liquid in the pan) and let them cool slightly. With a spoon, scoop out the inside of each onion, leaving a rim 1/4 to 1/2 inch thick (about two layers of onion). Chop enough of the scooped-out onion to make about 1/3 cup.
  • In a medium bowl, mix the chopped onion with the breadcrumbs, Parmigiano, prosciutto, cream, chopped thyme, and parsley. Season with salt and pepper. Divide the filling among the hollowed onions, return the onions to the skillet with the liquid, and put the skillet back in the oven. Bake until the onions are very tender and the filling is hot, about 20 minutes. Serve with some of the pan juices spooned over the onions.


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Reviews (1 review)

  • Emilee | 06/21/2017

    I am a private chef and I made this tonight for my guests. It was wonderful! Not super easy but not super hard either. This stuffing was just so yummy. Make sure you get a nice caramel sear when you first begin. Lovey side dish and quite elegant.

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