Baked Stuffed Onions

By bakers_delight85

Ingredients

• 3 Spanish onions
• 3 oz. day-old Italian bread, without crust (six 1/2-inch-thick slices)
• 1/2 cup skim milk
• 1 large egg, lightly beaten
• 3 oz. mushrooms (6 large), cleaned, trimmed and chopped
• 2 Tbsp. drained capers, rinsed and chopped
• 1 Tbsp. chopped fresh parsley
• 1 clove garlic, minced
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup fine dry unseasoned breadcrumbs
• 1 1/2 tsp. olive oil, preferably extra-virgin

Preparation

Step 1

Preheat oven to 375 degrees F. Keeping the while onions intact, peel away the outer layer. With a paring knife, carefully, trim root ends so they are flat. In a large pot of boiling water, cook onions for 10 minutes, or until tender. Drain and cool.
Meanwhile, in a small bowl, combine bread with milk; let soak for 10 minutes. Squeeze bread almost dry and, with fingers break it into a large bowl. Stir in egg, mushrooms, capers, parsley, garlic, salt and pepper. Set aside.
Cut onions in half horizontally. Scoop out some of the center of each onion and chop coarsely. (Reserve the onion halves) Add the chopped onion to the bread mixture and mix well. Fill the onion halves with the bread mixture and sprinkle with dry breadcrumbs. (The onions can be prepared ahead and stored, covered, in the refrigerator for up to 8 hours.)
Arrange the onions in a shallow 2-qt. baking dish and drizzle with oil. Bake, uncovered, for about 25 minutes, or until the tops are golden and the onions are heated through.