Real And Rustic Roasted Vidalia Onion Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 cup: Water,
2 tsp: Salt, in all
1: Bouquet garni,
pn Cayenne,
4 large: Vidalia onions, peeled and
Hallowed out, leaving an
Inch shell.,
Reserve the onion pieces.,
1/2 cup: The reserved onion pieces,
2 tbsp: Bacon fat,
2 tbsp: Shallots,
3 tbsp: Finely chopped parsley,
3 tbsp: Extra-virgin olive oil,
1/4 tsp: Black pepper,
1/4 cup: Fine bread crumbs,
1/4 cup: Grated Parmigiano-Reggiano,
Cheese,
1 tbsp: Olive oil,
1 tsp: Rustic Rub,
Long chives,
2 tbsp: Chopped chives,
1/4 cup: Grated Parmigiano-Reggiano,
Cheese,
Directions:
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 8-10 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 tablespoon of bacon
fat. When the fat is hot, saut
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 25-30 minutes or
until the tops of the onions are lightly brown. Place the onions on a
platter. Garnish with long chives, chives, cheese, and Essence.
Yield: 4 servings
ESSENCE OF EMERIL SHOW#EE2343
Source from luhu.jp
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 8-10 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 tablespoon of bacon
fat. When the fat is hot, saut
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 25-30 minutes or
until the tops of the onions are lightly brown. Place the onions on a
platter. Garnish with long chives, chives, cheese, and Essence.
Yield: 4 servings
ESSENCE OF EMERIL SHOW#EE2343
Source from luhu.jp
Tags
Emeril