Stuffed Onions: Cipolle Ripiene - butter

Method

• Preheat the oven to 400 degrees F.
• Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
• In a 12-inch saucepan, heat the butter over a medium flame until it foams.
• Add the veal and the prosciutto and cook until golden brown, about 5 to 7 minutes.
• Set aside.
• Peel the onions and carefully drop in the boiling water.
• Cook until the onions are tender but still retain their shape, about 25 to 30 minutes.
• Drain the onions and set aside to cool.
• Once the onions are cool enough to handle, cut them in half cross-wise, and carefully remove the very center from each half of the onion.
• This will create pocket for the stuffing.
• Repeat with remaining onions.
• Crack 1 egg, and, using a wooden spoon, mix the egg into the cooled meat mixture.
• Salt and pepper, to taste, add 3 tablespoons Parmigiano and a pinch of nutmeg and mix until well combined.
• Lightly grease a 13-inch baking dish.
• Use a spoon to gently spread meat mixture on top of each onion half.
• Place the stuffed onions, stuffing side up, into the prepared pan.
• Drizzle the grappa over the onion halves.
• Sprinkle the onions with the crushed cookie and crushed breadsticks.
• Sprinkle with the remaining Parmigiano.
• Place in the oven and bake until the cheese is golden brown and bubbly, about 45 minutes.