dinnermedium 2h

Stuffed onion with Grana Padano and black truffle

Baked onions hollowed out and filled with caramelized onion soup, egg yolk, black truffle shavings, and Grana Padano béchamel sauce.

#italian#vegetarian#elegant

Ingredients

Servings

Directions

1
Spread rock salt on the bottom of a baking tray and place the washed onions on top.
2
Bake the onions at 180°C for about 50 minutes or until they start to brown on the outside and become soft in the middle.
about 50m
3
Let the baked onions cool, then cut them open from the top.
about 10m
4
Using a spoon, carefully remove the onion pulp from inside each onion, being careful not to pierce or tear the skin. Place the empty onion shells back on the salt.
5
For the onion soup: chop 1 onion thinly and in a small pot, brown it slowly with oil, butter, a bay leaf, and a pinch of salt.
6
Cover the pot with a lid and cook on medium heat for about 30 minutes until the onions are caramelized.
about 30m
7
Add 1 spoonful of plain flour to the caramelized onions and cook while stirring for 1-2 minutes.
about 1m
8
Add the white wine to the pot and let the alcohol evaporate.
about 2m
9
Add about 100 ml of water to the pot and bring to a gentle simmer to create a soup consistency.
about 5m
10
To prepare the béchamel: melt butter in a saucepan and add flour.
11
Cook the butter and flour mixture for a couple of minutes while stirring on medium heat until the roux turns golden.
about 2m
12
Pour in the milk and bring to the boil while whisking vigorously.
about 2m
13
Boil the béchamel for 2 minutes, then remove from the heat.
about 2m
14
Stir in the grated Grana Padano cheese until smooth, then season carefully with salt and a little black pepper.
15
Half fill each onion cavity with the caramelized onion soup.
16
Gently place 1 egg yolk into the center of each onion, then season with salt.
17
Top each egg yolk with a few fresh black truffle shavings.
18
Cover the stuffed onions with the Grana Padano béchamel sauce.
19
Bake the stuffed onions at 180°C for 5 minutes or until nicely golden on top.
about 5m
20
Serve piping hot with chunks of toasted bread on the side for dipping into the onion and sauce.

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