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Braised Stuffed Onions

Ingredients

  • 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

Instructions

  • 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.

Notes

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.