6 (8 oz) yellow onions
2 C. Chianti, divided
1/2 C. dry breadcrumbs
1/3 C. finely chopped fresh flat-leaf parsley
1/4 C. grated fresh Pecorino Romano cheese
2 garlic cloves, minced
1/4 t. freshly ground black pepper
3/4 t. salt, divided
1 T. sugar
1 t. finely chopped fresh rosemary
Preheat oven to 400 F.
Peel onions. Cut 1/2 inch off top of onions; discard tops. Place onions, cut side down, in an 11x7-in dish coated with cooking spray. Pour 1/2 C. wine over onions. Cover and bake at 400 F for 30 minutes. Uncover; turn onions, and bake 20 minutes. Turn the onions again, and bake an additional 30 minutes or until tender. Cool onions slightly. Carefully remove pulp from onions, leaving a 1/2-in thick shell. Chop pulp to measure 3/4 C. Combine pulp, breadcrumbs and next 4 ingredients (through pepper) in a medium bowl. Add 1/2 t. salt, tossing to combine. Sprinkle 1/8 t, salt over onions shells; stuff shells with breadcrumb mixture. Bake at 400 F for 15 minutes or until tops are golden.
Combine remaining 1-1/2 C. wine, 1/8 t. salt, sugar and rosemary in a small saucepan; bring to a boil. Cook 15 minutes or until reduced to 1/2 C. Serve sauce over onions.
6 servings
168 calories, 2.2g fat, 6g protein, 33.3g carbs, 3.6g fiber, 441mg sodium