Little Stuffed Onions

Petits Oignons Farcis

Preparation info

  • Makes


    Hors d’Oeuvres
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

This is another recipe inspired by Roger Vergé, who roasts whole onions, scoops out the insides, and fills each onion with a mixture of cheese and the chopped insides. In this version, I include thyme, Gruyère cheese, and cream. The size of the onions is up to you, but this recipe is designed to make 18 individual hors d’oeuvres or, if you give each person 3 onions, a first course. If you want to use medium-size onions, use 6 onions and double the amounts of the other ingredients to make 6