PARMESAN POTATO-STUFFED ROASTED ONIONS
Categories Onion Potato Side Roast Sauté Vegetarian Parmesan Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Trim root ends flush with onions (so they will stand upright). Cut off tops of onions 1 inch from pointed blossom end and reserve. In a small flameproof baking pan stand onions upright and replace reserved tops. Brush onions with oil a roast in middle of oven 1 hour and 15 minutes, or until centers are just knife-tender.
- While onions are roasting, in a saucepan boil potatoes in water to cover 15 minutes, or until tender, and drain in a colander. Cool potatoes until they can just be handled and peel. Return potatoes to pan.
- Transfer onions to a work surface to cool and add wine, water, and cream to baking pan. On top of stove cook cream mixture over moderate heat, stirring, until brown bits scraped from bottom of baking pan are just dissolved and add to potatoes.
- Leaving outermost layer of each onion inside skin, carefully scoop remaining layers out of onion shells with a small spoon and chop. In a small skillet sauté chopped onion in butter over moderately high heat until golden and add to potato mixture.
- Increase oven temperature to 425°F.
- Mash potato mixture with a potato masher until potatoes ate coarsely mashed and liquid is incorporated and force through a food mill fitted with fine disk into a bowl. Stir in Parmesan and season with salt and pepper. Spoon potato mixture into onion shells and replace tops. Onions may be prepared up to this point 1 day ahead and chilled, covered.
- In a small baking pan roast onions in middle of oven until heated through, 15 to 25 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kenny McBride
[email protected]This recipe was a bit too time-consuming for me. I think I'll look for a simpler recipe next time.
Adnan Ovi
[email protected]I've never been a fan of onions, but this recipe changed my mind! The Parmesan cheese and potatoes made them so delicious.
Chandra Sutton
[email protected]This is my go-to recipe when I want to impress my guests. It's always a showstopper!
DinoDan37
[email protected]I made this recipe for my vegetarian friends and they loved it! It's a great way to enjoy onions without the meat.
Jhon Lawrence Bulosan
[email protected]This dish was a bit too complicated for my taste. I think I'll stick to simpler recipes in the future.
naughtyboi madako
[email protected]I'm not a huge fan of onions, but I loved this recipe! The Parmesan cheese and potatoes made them so flavorful.
Shell King
[email protected]This was my first time making stuffed onions and they turned out great! The recipe was easy to follow and the onions were delicious.
Lookz Rhoo
[email protected]I've been making this dish for years and it's always a favorite. It's so easy to make and it's always a hit at parties.
Dg Chh
[email protected]I thought this recipe was just okay. The onions were a bit dry and the filling was too salty.
Md Tanbir
[email protected]This was a great recipe! I made it for my family and they loved it. The onions were perfectly roasted and the filling was delicious.
junaid Saraki
[email protected]I love this recipe! The onions are so soft and flavorful, and the Parmesan crust is perfectly crispy. I've made it several times already and it's always a crowd-pleaser.
Kelsey Skye
[email protected]This dish was a bit too bland for my taste. I think it could have used more herbs or spices.
Brandy Foxworth
[email protected]These stuffed onions were a hit at our dinner party! They were easy to make and so delicious. The Parmesan cheese and potatoes gave them a rich and creamy flavor, and the onions were perfectly roasted.