2 Sweet Onions
1/4 Coarse Salt
1 Olive Oil
3 Cremini Mushrooms
1/8 Fresh Ground Black Pepper
1 1/2 Red Wine
2 Fresh Parsley
1 Gruyere Cheese
Preheat oven to 400°; peel onions and slice 1/2 from the top of each; discard; slice just enough from the bottoms to allow the onions to stand upright.
Use a melon baller to hollow out the inside of each onion, leaving a 1/3 to 1/2 wall; set aside; chop the removed parts and set 1/2 cup aside; save the rest for another use.
Gently add onions to a pot of boiling, salted water and boil for 5 minutes; remove with a slotted spoon and set aside to dry on a wire rack.
Saute reserved chopped onions in 1/2 T oil until translucent, about 8 minutes; add mushrooms, ham and pepper and saute until browned, about 5 minutes.,
Deglaze pan with wine and pour mixture into a small bowl; let cool for 2 or 3 minutes; add the parsley and cheese and stir to combine.
Stuff the onions; place in a small roasting pan and drizzle with remaining 1/2 T oil; cover with foil and bake until tender, about 50 minutes; remove foil 10 minutes before done and allow to brown.