The Perfect Party Dish!
Mario Batali's Stuffed Onions
- 8 large red onions
- Kosher salt and freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 3/4 pound ground chuck
- 1/2 cup freshly grated caciocavallo cheese
- 1/4 cup fresh marjoram leaves
- 1/2 cup dry red wine
- 1 1/4 cup fresh bread crumbs
- Preheat the oven to 425 degrees Fahrenheit. Carefully cut the onions exactly in half across the equator. Peel the onions and slice the smallest possible amount off the point end so the halves will stand upright. Stand the halves upright on a cookie sheet, season with salt and pepper, and drizzle with 1/4 cup of the oil. Bake until just softened, about 15 minutes.
- Dig out the center of each onion half with a spoon, leaving a 1/4-inch-thick shell. Chop the inner layers and set aside.
- In a 12- to 14-inch saute pan, heat the 1/4 cup oil over medium heat until smoking. Add the ground chuck and cook, breaking up any chunks, until the fat has rendered and the meat has started to brown, 20 to 25 minutes. Drain the fat and add the chopped onions. Continue cooking over low heat until the onions are very soft, 15 to 20 minutes. Transfer the meat mixture to a bowl. Add the caciovallo, marjoram, red wine, and 3/4 cup of the bread crumbs, stir to mix well, and season with salt and pepper.
- Carefully stuff each of the onion halves with beef mixture, filling them just over the edge. Sprinkle with the remaining bread crumbs. Place the onions in a well-oiled glass baking dish, drizzle with the remaining oil, and bake until dark golden brown on top, 20 to 25 minutes. Serve hot. These also make a great light lunch served at room temperature with a simple salad.