Preparation and Cooking of Stuffed Vegetables: Onions

Oignons

Appears in

Published 2021

Peel and blanch whole onions.
Pat dry.
Preheat the oven to 149°C (300°F) and generously butter a baking pan or sauté pan.
Using a chef’s knife, carefully cut the top off each onion.
Carefully remove the center flesh to leave a hollow cavity.
Chop the center flesh and add it to whatever style of stuffing is being used to fill the cavity.
Stuff the onions with the farce.
Place the onions in the prepared pan and cover with a piece of parchment paper cut to fit the top of the pan.
Bake, à l’étuvé, for about 45 minutes or until, onions are cooked and, stuffing is hot.
Serve hot or at room temperature.

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