This recipe for stuffed onions puts bulbs in the spotlight, and is a great way to discover onions in a different light. The sweetness and caramelization of theOnion The sweetness and caramelization of the roasted onions add a very wintry, comforting touch.
- Chef Julian
Large onions (with skin)
|Pork cut (chopped)
|Brown bound stock
|Herbs of Provence
Wash and wrap the onions individually in aluminum foil with a drizzle of olive oil, a pinch of olive oil and a dash of salt. Salt and a pinch of herbes de Provence.
Bake at 220°C for 1 hour.
Meanwhile, peel the celery.
Cut and reserve 100g in small cubes.
Chop the rest coarsely and cook in the milk over medium heat until completely evaporated. The celery should be melting.
Blend until smooth and creamy, season with salt and pepper.
Peel and chop the shallots and theGarlic.
Combine with the diced celery.
In a frying pan over medium heat, sauté for 5 to 6 minutes with a drizzle of olive oil.
Transfer to a salad bowl.
Add ground pork, flour, egg, herbes de Provence, salt and pepper. Salt and pepper.
Mix well with a spatula.
Remove the onions from the oven and carefully open the papillotes to cool.
Leave the oven on.
Cut off the base of the onions, then carefully remove the first brown skin.
Continue by removing the inside, taking care to leave at least two layers of flesh.
Save the core for a dish later in the week.
Stuff the onions thoroughly and arrange them on an ovenproof dish.
Bake at 200°C for 20 minutes.
Pour the grated Gruyère over the top, then grill for a further 10 minutes.
In a small saucepan, dilute the fond brun lié as indicated on the label, bring to the boil and add a drizzle of crème de balsamique.
Reduce for 3 minutes over high heat.
Arrange a well of celery purée in the center of the plates, arrange the onions in the middle, then top with the sauce.
If necessary, sprinkle with dried herbs.
And there you go, telling us all about it!