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Mediterranean Stuffed Onions

vegetables, pork, beef - ground

8 large onions
4 tablespoons olive oil
1/2 pound ground veal or pork
1/2 cup freshly grated Romano cheese
4 tablespoons fresh thyme
1/2 cup dry red wine
1/2 cup fresh bread crumbs
4 tablespoons extra virgin olive oil

Preheat oven to 425°F. Carefully cut the onions exactly in half, remove the peel and slice a small amount from the bottom and top end, so that the halves will lie flat. Place the halves upright on a cookie sheet, season with salt and pepper and drizzle with 4 tablespoons oil. Bake until just softened, about 15 minutes. In a 12- to 14-inch saute pan, heat the ground meat over high heat and cook until browning in its own fat. Remove to a bowl and add the cheese, thyme, red wine and bread crumbs. Stir to mix well and season with salt and pepper. Stuff each of the onion halves with the mixture, to just over the edge. Cool and - Freeze until ready to use. Once thawed, place each of the onions in a well-oiled glass pan, sprinkle with some bread crumbs, drizzle with oil and place in the oven. Cook 20 to 25 minutes, until dark golden brown on top and serve.

Contributor: Lynn Ogryzlo - Southam Newspapers

Yield: 8 servings
M2283^11282,M496^04053,

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