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Saturday, September 29, 2007

Stuffed white onions

Seasonal Recipe of the Week
This recipe is from the book entitled Monet’s Garden. It is one of the prettiest books in my collection, as well as having simple authentic recipes which I love to try. Of course everything tastes better when you eat it in France, but that’s a much more expensive problem.

4 large white onions, peeled
1 cup ground cooked pork, chicken, or calf’s liver
2 tablespoons chopped chives
2 tablespoons Herbs de Provence
1/2 cup grated Gruyere cheese
1 hard boiled egg

Cut a half inch slice off the top of the onions and blanch in boiling water. This is done by cooking them in a covered pot for 30 minutes. Then drain and carefully scoop out the center of each onion leaving about a 1/2 inch wall. Combine the ground pork with the chives, herbs, and half the grated cheese. Mash the hard-boiled egg yolk and chop the white and add to the meat mixture. Now stuff this mixture into the onion shells. Mound slightly above the top of the onion. Preheat oven to 350. Place the onions in a greased roasting pan and sprinkle the rest of the Gruyere cheese on top. Bake for 30 minutes or until cheese is lightly browned. This is a great side dish or can be served as a main with a nice rice pilaf.