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Food & Entertaining

Salt-Roasted Stuffed Sweet Onions

Author: Chef Allan Schanbacher
Issue: February, 2009, Page 204
Makes 5 servings

5 sweet onions, such as Walla Walla (tennis ball-size and with outer skins intact)
2 tablespoons unsalted butter
1½ cups heavy cream
2 large egg yolks, lightly beaten
½ cup grated Parmesan cheese
Pinch of nutmeg
Kosher salt
Freshly ground pepper, to taste

Photo by Werner Segarra
1. Preheat oven to 325 degrees. Cut the top quarter off each onion. Using a melon baller, remove the inside of each onion, which creates an onion “bowl.” Be sure to leave at least a ¼-inch-thick layer of onion intact to form the “bowl” walls.
2. Pulse half of the removed onion cores (2 cups) in a food processor fitted with the sharp blade until the onion is minced, but not puréed. (The second half of the onion cores are not used in this recipe. They can be saved for stocks.) In a small pot, add the butter and minced onion and simmer over medium-low heat until onion is very soft and sweet but not browned (about 10 to 12 minutes). Place onion mixture on a plate to cool.
3. In a bowl, add the cooled cooked onion, cream, yolks, Parmesan cheese and nutmeg. Mix well and season to taste.
4. Cover the bottom of a baking dish that will hold all 5 onion “bowls” with a ½-inch layer of kosher salt. Set the onion bowls into the salt, which will help keep them stable. Fill each onion to the top with the filling and place baking dish in the oven.
5. Bake the onions 50 to 60 minutes. The onions should be golden brown on top and puffed a bit. Remove and serve. (This is a fine first course after the antipasti.)

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