Roger Vergé

Stuffed Onions

Oignons blancs farcis

Preparation info
    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in
top 1000Cuisine of the Sun
Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

For six stuffed onions, to be served with other little stuffed vegetables or as a garnish for roast pork or veal.

Ingredients

  • 6 fresh white onions weighing 100 g (3½ oz) each
  • 5

Method

Precooking the onions: Method I

1 Preheat the oven to 200°C/400°F/Mark 6. when it is hot, roast the onions, wiped but otherwise just as they are, in their skins, for 1 hour. After 50 minutes test one of them with a skewer, plunging it right into th