Oignons Farcis (Stuffed Onions)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sweet Spanish onions
- Duxelles
Instructions
- Take medium-sized sweet Spanish onions and cut them at three quarters of their height, on the sprout side.
- Blanch them thoroughly.
- Empty them, leaving a thickness of 8 millimetres round the sides and at the bottom.
- Chop the parts taken out and mix this hash with an equal quantity of Duxelles.
- Fill the onions with this preparation.
- Finish cooking them by braising, and glaze them at the last moment, as the gratin forms.