Braised Stuffed Onions
- 4-6 sweet onions
- 3 tablespoons unsalted butter
- 1 cup bacon, cut into 1/4 inch pieces (lardons)
- 1 teaspoon kosher salt
- 8-10 sprigs fresh thyme
- 8 ounces mushrooms, finely chopped
- 1/4 cup Arborio rice
- 1/4 cup panko breadcrumbs
- 1 1/2 cups low sodium chicken stock
- 2 bay leaves, torn in half
- Cut a quarter off of the top of each onions (the bottom side should have the dried roots exposed). Peel the onions. Using a melon baller carefully scoop out the onion leaving a double wall of onion. Set aside.
- Finely chop the two cups of the removed onion.
- Place 2 tablespoons of butter into a medium skillet along with the bacon, 2 cups of chopped onions, salt and 4 branches of thyme. Cook for 15 minutes over medium heat, stirring occasionally.
- Add 1 tablespoon of butter to the onion mixture and let melt. Add the mushrooms and rice to the mixture and cook for 5 minutes. Stir occasionally. Remove from the heat and remove the thyme. Stir in the breadcrumbs and pour into a bowl.
- Pour chicken stock into the skillet and add the 4 thyme springs and bay leaves. Place back onto the heat.
- With the onion mixture, stuff the onions 3/4 of the way full, lightly packing the filling with a spoon. Place the stuffed onions into the skillet. Bring the stock to a boil and cover.
- Place into the oven and let cook for 1 hour, basting the onions 3-4 times during the cooking process. Serve warm.
This recipe is an extension of Richard Olney’s Braised Onions from his cookbook, Simple French Food. I added rice and a few different herbs to the recipe. This recipe makes enough filling for at least 6 onions.