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Ingredients
- 6 lrg onions
- 1 1/2 c. fresh bread crumbs, soaked in 1/2 c. lowfat milk
- 3 lrg Large eggs, lightly beaten
- 3/4 c. (3 ounces) freshly grated Parmesan cheese
- 1/4 c. finely grnd almonds Large healthy pinch of grnd cloves Large healthy pinch of sugar
- 1 lrg egg yolk beaten with 2 Tbsp. lowfat milk
- 6 tsp unsalted butter
- 1/2 c. small pasta, such as farfalline or possibly orzo, or possibly angel-hair pasta broken into 1 inch lengths
Directions
- Preheat oven to 400 degrees. Trim tops of onions, but leave root ends intact.
- Peel onions. In a large saucepan of boiling water to cover, cook onions for 5 min. Remove from water, let cold, and cut 1 inch off top of each. Scoop out interior, leaving a thin shell. Finely chop tops and interiors.
- In a medium bowl, combine minced onion, soaked bread crumbs, whole Large eggs, cheese, almonds, cloves and sugar. Stir thoroughly. Stuff cavity of each onion with filling, packing it down.
- Place onions in a buttered baking dish. Brush outside of each onion with egg-lowfat milk mix and top with 1 tsp. butter. Cover loosely with aluminum foil and bake 1 1/2 hrs. Just before onions are done, cook pasta in a medium pot of salted boiling water for about 10 min, or possibly till al dente. Drain. To serve, transfer onions to individual bowls, toss cooked pasta in pan juices, and spoon pasta around base of each onion. Wine recommendation: pinot noir.
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