Crown Roast of Pork with Onion and Bread Crumb Stuffing

Ingredients

• 2 lb onions, finely chopped (6 cups)
• 2 1/2 teaspoons salt
• 1 1/2 sticks (3/4 cup) unsalted butter
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh marjoram
• 1 teaspoon black pepper
• 1 1/2 tablespoons cider vinegar
• 1/2 cup dry white wine
• 1 (1-lb) piece fresh Pullman loaf, pain de mie, or country loaf, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor
• 3/4 lb ground pork (usually comes with crown roast, see below)
• 1 cup finely chopped celery
• 1 teaspoon finely chopped fresh sage
• 1 teaspoon finely chopped fresh marjoram or thyme
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 (9- to 10-lb) crown roast of pork, rib ends frenched (ground pork reserved for stuffing, above)
• 1 1/2 cups water
• 1/2 cup dry white wine
• 1 1/2 cups reduced-sodium chicken broth
• 2 teaspoons cornstarch, dissolved in 2 tablespoons water
• 2 tablespoons cold unsalted butter
• an instant-read thermometer

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