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1
Preheat the oven to 400 degrees F.
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2
Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
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3
In a 12-inch saucepan, heat the butter over a medium flame until it foams.
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4
Add the veal and the prosciutto and cook until golden brown, about 5 to 7 minutes.
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5
Set aside.
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6
Peel the onions and carefully drop in the boiling water.
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7
Cook until the onions are tender but still retain their shape, about 25 to 30 minutes.
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8
Drain the onions and set aside to cool.
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9
Once the onions are cool enough to handle, cut them in half cross-wise, and carefully remove the very center from each half of the onion.
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10
This will create pocket for the stuffing.
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11
Repeat with remaining onions.
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12
Crack 1 egg, and, using a wooden spoon, mix the egg into the cooled meat mixture.
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13
Salt and pepper, to taste, add 3 tablespoons Parmigiano and a pinch of nutmeg and mix until well combined.
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14
Lightly grease a 13-inch baking dish.
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15
Use a spoon to gently spread meat mixture on top of each onion half.
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16
Place the stuffed onions, stuffing side up, into the prepared pan.
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17
Drizzle the grappa over the onion halves.
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18
Sprinkle the onions with the crushed cookie and crushed breadsticks.
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19
Sprinkle with the remaining Parmigiano.
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20
Place in the oven and bake until the cheese is golden brown and bubbly, about 45 minutes.
