Onions stuffed with rice, cheese and herbs
ANTI-CHEF · ♥ 11.9K likes · 238.8K views · 12 min video
Read about bulb onions in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3–4 tbsp butter
- 3 whole large white onions
Shave off the pointed end and the root end of each onion; peel off the skin along with one layer of flesh.
Dig circular sections out of the body with a grapefruit knife or spoon, leaving sides and bottom almost half an inch thick, about four layers; do not cut through the base.
Drop the onion cups into boiling salted water; once back to a boil, blanch 10 to 15 minutes until tender when pierced.
- 1 cup plain white rice
- 2 cup onion blanching water
Cook the rice in two cups of the blanching water, cutting the time short so it is almost but not quite tender, 10 to 12 minutes.
Cook the minced onion in melted butter in a covered frying pan slowly until tender and translucent, about 10 to 12 minutes.
- 1 cup browned minced onion
- ⅓ cup grated Parmesan cheese
- 2 tbsp basil
- ¼ cup parsley
Uncover, turn the heat up and brown the onion very lightly, stirring.
- ⅓ cup cooked rice
- ¼ cup creme fraiche
- 2 tbsp homemade breadcrumbs
- salt and pepper
Mix the rice, browned onion, Parmesan, creme fraiche, breadcrumbs, basil and parsley; season with salt and pepper to taste. Add more breadcrumbs if it does not hold its shape.
Mixing the filling
- 2 tbsp melted butter
Brush the outside of each onion cup with melted butter; season the inside with a little salt and pepper.
Buttering and filling the cups
Fill the cups, mounding a heaping half-inch dome above the top; brush again with melted butter.
Butter the inside of a baking dish that holds the onions snugly and set them in.
Into a snug dish with wine and stock
- ½ cup white wine
Pour in the white wine and enough beef stock to come one third up the sides of the onions, no more.
- beef stock
- 1 tsp breadcrumbs
Sprinkle about a teaspoon of breadcrumbs on each onion and drizzle with melted butter.
Bake on the middle-lower rack at 425F for about an hour to an hour and a quarter, until a knife pierces easily; do not overcook, so they hold their shape. Baste the sides a couple of times during baking.