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Prociutto and Walnut Stiffed Onions




			4 medium-sized Spanish onions

			1/4 cup water

			1/2 cup dry bread crumbs

			1 clove garlic minced

			1/4 cup coarsely chopped walnuts

			2 thin slices prociutto ham, cut into 1/2-inch squares

			1 Tablespoon chopped fresh parsley

			1/4 teaspoon salt

			1/4 teaspoon black pepper

			1 Tablespoon water

			2 Tablespoons melted butter

Peel onions and cut 1/2-inch slice from top end enough from the root end to allow onions to stand upright. In an 8-inch microproof dish, arrange onions and add 1/4-cup water, cover. Microwave at Power hi for 5 to 6 minutes. When cool enough to handle, remove center core from onions, leaving 1/2-inch shell of onion. Chop enough of the removed inner cores to make 1/4-cup. In medium mixing bowl, combine the 1/4-cup chopped onion with remaining ingredients, except for the melted butter. Stir to combine thoroughly. Preheat oven to 375¡ÆF. Fill each onion shell with one-fourth of the stuffing mixture. Place in an 8-inch heatproof baking dish. Cook at Convection (375¡ÆF) for 30 to 35 minutes, brushing with melted butter halfway through cooking cycle.


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