Stuffed onions with Grana Padano cheese and black truffle

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By Danilo Cortellini

Stuffed onions with Grana Padano cheese and black truffle

Name: Stuffed onions with Grana Padano cheese and black truffle
Prep time: 1 h
Total time: 1 h
Cuisine: European
Ingredients: 4 medium/large onions; 4 egg yolks; 40 gr of butter; 1 bay leaf; 15 gr of plain flour; 20 gr of black truffle; Grated Grana Padano to sprinkle over; 100 ml of white wine; Salt and pepper to taste; Rock salt to bake the onions; 500ml of milk (warm, if possible); 40g of butter; 40 g of plain flour; 200g of grated Grana Padano Riserva; Salt and pepper to taste

6 steps

Prep:1h

Can a humble onion become the star of your dining table? If you ask me, of course it can. I adore onions, and I am convinced it is one of those ingredients that most chefs love as there are so many preparations you can do with it and it’s the base of so many recipes. In more than one restaurant that I worked in during my training years, we had a stuffed onion on the menu. So sweet and juicy when roasted and caramelised, it pairs very very well with rich and sumptuous ingredients such as truffle and Grana Padano cheese. This recipe requires a little bit of love, so make sure to give it your complete attention, but I assure you it is totally worth it. Chef’s tips: you can of course omit the truffle if you want to keep this dish cheap and easy. It will still be equally rich and flavourful. Try using shaved champignon mushrooms instead.

Updated at: Thu, 17 Aug 2023 11:32:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories614.1 kcal (31%)

Total Fat39.2 g (56%)

Carbs37.9 g (15%)

Sugars12.2 g (14%)

Protein24.7 g (49%)

Sodium1396.6 mg (70%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

40 grbutter

20 grblack truffle

grana padano

grated, to sprinkle over

100mlwhite wine

For the Grana Padano Béchamel - Mornay sauce

500mlmilk

warm, if possible

40gbutter

40gplain flour

200gGrana Padano Riserva

Instructions

Step 1

Spread the rock salt on the bottom of a baking tray and place the washed onions on top as they are. Bake at 180C for about 50 minutes or until they start to brown on the outside and get soft in the middle. Let them cool and cut them open from the top.

Step 2

Once opened, remove the onions’ pulp with a spoon being careful not to pierce/slash the skin. Place the empty onions back on the salt and move on to preparing the onion soup.

Step 3

Chop the onion thinly and in a small pot, brown them slowly with oil, butter, a bay leaf and a pinch of salt. Cook covered with a lid for about 30 minutes on medium heat until caramelised. Now add a spoonful of plain flour and cook while stirring for 1 minute or more. Add the white wine and let the alcohol evaporate then add about 100 ml of water to loosen up the onion and bring to a gentle simmer to create a soup consistency.

Step 4

To prepare the béchamel. Melt the butter in a saucepan and add in the flour. Cook for a couple of minutes while stirring, on a medium heat until the roux (mix of butter and flour) is golden. Then pour in the milk and bring to the boil, while whisking vigorously. Boil for 2 minutes and then remove from the heat. The béchamel should be now ready, creamy and with no lumps. Stir in the grated Grana Padano cheese, until smooth. Season carefully with salt (as the cheese will have already made the béchamel tasty) and a little black pepper. Set aside.

Step 5

Now half fill the onion cavities with the onion soup, place 1 egg yolk gently in each of them, season with salt and top with a few fresh truffle shavings. Then cover with the Grana Padano bechamel and bake at 180C for 5 minutes or until nicely golden on top.

Step 6

Serve piping hot with a few chunks of toasted bread that can be dipped into the onion to soak all of the goodness. Then dig in with a spoon as if it were a soup!