Provencal Style Stuffed Onions

Ingredients

• 2 Vidalia onions, or your choice
• 2-3 T. olive oil, divided
• 2 T. butter, divided
• salt, to taste
• black pepper, freshly ground, to taste
• 2 cloves garlic, minced
• 1 large shallot, minced
• splash of white wine
• 1 t. Herbes de Provence
• 1/2 c. seasoned bread crumbs
• 1/4 c. Parmesan cheese, grated
• 2 T. thyme leaves, fresh
• white wine for baking

Steps

1. Preheat oven to 375 degrees. Grease or spray a baking dish.
2. With the flat side of the onion down, slice off the top. Using a spoon, carefully scoop out the inside of onions, leaving a good amount of onion around the perimeter, and be sure to leave the bottom intact.
3. Reserve the scooped out parts and chop.
4. Rub the onions, inside and out, with olive oil, then season with salt and pepper.
5. Place onions in the baking dish, cover loosely with foil. Bake for 25-30 minutes.
6. Measure 1/2 cup of the reserved onion.
7. Heat 1 tablespoon olive oil and 1 tablespoon butter in a saute pan, then saute garlic, shallot, and reserved chopped onion for about 7-8 minutes, until softened. Add a splash of white wine to the pan and cook until absorbed.
8. Take off heat, add the Herbes de Provence, bread crumbs, Parmesan, and thyme. Add salt and pepper to taste. Mix well.
9. Fill onions with the stuffing mixture and press to fit the stuffing tightly in the onion cavity, then mound it up a bit on top. Dot with butter.
10. Pour white wine into the baking dish to a depth of just 1/4 inch. Cover loosely with foil and bake for another 30 minutes, or until the onion is completely tender. It will be done when a small sharp knife slides in without resistance.
11. 2 servings