Baked Stuffed Sweet Onions

• 2 medium sweet onions
• 1/4 teaspoon coarse salt, plus more for cooking water
• 1 tablespoon olive oil, divided
• 3 ounces cremini mushrooms, cut into 1/2 inch pieces (4 or 5)
• 2 ounces ham, cut into 1/4 inch pieces
• 1/8 teaspoon fresh ground black pepper
• 1 1/2 tablespoons red wine (Madeira preferred)
• 2 tablespoons chopped fresh parsley
• 1 ounce grated gruyere cheese (about 1/2 cup)

1. Preheat oven to 400u0b0; peel onions and slice 1/2" from the top of each; discard; slice just enough from the bottoms to allow the onions to stand upright.
2. Use a melon baller to hollow out the inside of each onion, leaving a 1/3" to 1/2" wall; set aside; chop the removed parts and set 1/2 cup aside; save the rest for another use.
3. Gently add onions to a pot of boiling, salted water and boil for 5 minutes; remove with a slotted spoon and set aside to dry on a wire rack.
4. Saute reserved chopped onions in 1/2 T oil until translucent, about 8 minutes; add mushrooms, ham and pepper and saute until browned, about 5 minutes.
5. Deglaze pan with wine and pour mixture into a small bowl; let cool for 2 or 3 minutes; add the parsley and cheese and stir to combine.
6. Stuff the onions; place in a small roasting pan and drizzle with remaining 1/2 T oil; cover with foil and bake until tender, about 50 minutes; remove foil 10 minutes before done and allow to brown.

sweet onions, coarse salt, olive oil, cremini mushrooms, ham, fresh ground black pepper, red wine, parsley, gruyere cheese

Taken from www.food.com/recipe/baked-stuffed-sweet-onions-75487 (may not work)