Stuffed Onions

Oignons blancs farcis

Preparation info

  • Difficulty


Appears in

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.


  • 6 fresh white onions weighing 100 g ( oz) each
  • 5 tablespoons double cream
  • 30 g (1 oz) grated gruyère cheese
  • 1 egg yolk
  • 1 slice white bread
  • 20 g (¾ oz) butter
  • 250 ml (scant half pint) stock made with 1 chicken stock cube
  • salt, pepper


Precooking the onions: Method I

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 the middle of the onion. If it meets no resistance they are done; otherwise cook for a little longer and test again, when they are cooked trim off the roots and remove the skins. Lower the oven setting to 180°C/350°F/Mark 4.

Precooking the onions: Method II

Peel the onions and trim off the roots. Put 2 litres of water in a large saucepan with 3 tablespoons of coarse salt and bring to the boil, plunge in the onions and cook for 40 minutes. After 30 minutes test one of them with a skewer, if it pierces the onion easily they are done, otherwise carry on cooking a little longer and test again. When they are cooked, remove from the pan and refresh under cold running water. Preheat the oven to 180°C/350°F/ Mark 4.

Stuffing and cooking the onions

After precooking the onions (which can be done in advance) cut the tops of each onion and remove the insides with a teaspoon until only 2 layers of flesh are left. You are left with just the shells. Take great care not to pierce 'the skin, chop the flesh from the insides of the onions very finely and put in a bowl.

Add the cream, egg yolk and grated cheese to the chopped onion and mix well. Season with salt and pepper and pile into the onion shells. Butter a roasting-dish just large enough to hold them and arrange the onions in it. Cut the slice of bread into tiny dice and toast them in the oven or under the grill. Put them on top of the onions and finish with a nut of butter.

Pour a few spoonfuls of stock into the dish, to come half-way up the onions. Roast for 30 minutes. The cooking liquid will reduce to 2 or 3 spoonfuls, and should be sprinkled over the onions before you serve them.

Recommended wines

  • Young red wines (Provence, Beaujolais, Bourgueil)