Recipe: Real And Rustic Roasted Vidalia Onion
Yield: 4 servings
6 c Water 2 ts Salt; divided 1 Bouquet garni 1 pn Cayenne 4 lg Vidalia onions; peeled, And hollowed out; leaving a -- 1" shell (reserve the onion pieces) 1/2 c Reserved onion pieces 2 tb Bacon fat 2 tb Shallots 3 tb Finely-chopped parsley 3 tb Extra-virgin olive oil
1/4 ts Freshly-ground black pepper
1/4 c Fine bread crumbs
1/4 c Grated Parmigiano-Reggiano
-- Cheese 1 tb Olive oil 1 ts Rustic Rub; see * Note Chives; long 2 tb Chopped chives 1/4 c Grated Parmigiano-Reggiano -- Cheese
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a sauce pot, combine the water, bouquet garni, 1 1/2 teaspoons salt, cayenne and whole onions. Bring the liquid up to a boil and reduce to a simmer. Cook the onions for 8 to 10 minutes or until the onions are slightly tender. Remove from the water and shock in an ice bath. Drain. In a saute pan, heat 2 tablespoons of bacon fat. When the fat is hot, saute the reserved onions and shallots for 1 minute. Remove from the heat. In a food processor, puree the garlic, onions and shallot mixture, and parsley, until smooth. With the machine running, slowly pour the extra-virgin olive oil in a steady stream. Season with salt and pepper. In a mixing bowl, combine the bread crumbs, cheese, olive oil and Rustic Rub. Divide the garlic mixture evenly between the four onions and spoon into the center of each onion. Spoon the bread crumb mixture on top of each onion. Place the onions on the baking sheet. Roast the onions for 25 to 30 minutes or until the tops of the onions are lightly brown. Place the onions on a platter. Garnish with long chives, chopped chives, cheese, and Emeril's Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2343 broadcast 06-09-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net
Recipe by: Emeril Lagasse
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