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1
Preheat oven to 400.
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2
Wrap each onion in foil, drizzle with oil, and place in oven.
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3
Bake until tender, about 1 hour.
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4
Remove from oven and unwrap.
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5
When they are cool enough to handle remove skins and scoop out the centers leaving a bit on the bottom so the stuffing wont go through.
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6
Cut a small bit off the bottom if necessary so they will stand on the plate.
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7
Chop the centers and set them aside for later.
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8
You should now have 4 onion bowls.
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9
Place in a low sided baking dish large enough to hold onions but small enough so they fit somewhat snuggly.
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10
Set aside.
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11
Heat about 2 tablespoons or so of olive oil in a large skillet over medium heat.
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12
Add pancetta.
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13
Saute a minute and then add the chopped onion centers the garlic and the bread cubes.
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14
When the bread starts to turn golden add the Marsala a bit at a time while cooking and stirring allowing the bread to soak up the wine and soften.
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15
When the bread is sufficiently soft, damp but not soggy remove from heat.
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16
Fill each onion with a generous scoop of the stuffing mixture.
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17
Pour some Marsala into the pan so it comes a 1/4 of the way up the onions.
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18
Bake uncovered until very tender and just starting to brown, about 20 minutes.
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19
Serve warm.
