Fancy up any table with these viral stuffed onions that are filled with a delicious onion soup, and then is topped with an egg yolk, truffles and bechamel.
The Deets:
First created by Danilo Cortellini this recipe has a little bit of everything. He describes these stuffed onions as his last meal meal choice, with its decadent creamy mushroom soup, truffles and egg yolk. We recreated these to make personal single serving stuffed onions that are amazing for any table, especially one around the holiday.
The Bechemel:
Don’t be intimidated by a béchamel, it’s actually only a few simple ingredients, and elevates any meal. It’s creamy, rich and pairs perfectly with these flavorful onions. I always like to add a little nutmeg to my béchamel for an added depth of flavor. This paired with the truffles, egg yolks, creamy onion soup and of course the baked onion itself, it’s the perfect combination.
The star: Onions!
I feel like onions are kind of underrated and don’t get the attention they deserve. They have so much flavor and when cooked in recipes like this one, they become so sweet and rich in flavor. While this recipe has truffles and egg yolks, the onion is the star and what the entire recipe is built around. Danilo Cortellini is a genius for creating this recipe and I definitely see why it is his last meal choice. It would be mine too!
Make it Mini:
Make it Mini is an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. The series has been going on for 2+ years now, and we’ve really created quite an arsenal of recipes. So if you just got a new mini cocotte are looking for what to make, there are several fun, seasonal and delicious recipes to choose from.
“Make it mini” with Le Creuset: Viral Stuffed onion
Ingredients
The rest:
- 4 large onions
- 4 egg yolks
- 4-5 truffle shavings per onion
- rock salt to bake the onions
- crispy bread
Creamy onion mixture: The filling of the 4 onions:
- 1 bay leaf
- 1/4 cup flour
- 3 tbsp butter
- 1/2 cup white wine
- salt
- pepper
The béchamel:
- 2 cups milk, warmed
- 3 tbsp butter
- 1/3 cup flour
- 3/4 cup parmesan cheese, grated
Instructions
- Preheat oven to 350. Spread the rock salt on the bottom of each mini (this allows each onion to stand up nice and straight). Wash onions and add one to each mini. Bake for about an hour or until softened and brown. Let cool.
- Slice the tops off each onion and using a spoon, remove the pulp of the onion, leaving a few layers on the outside. Be careful to not pierce the bottom of the onion. Place the empty onions back on the salt and move on to preparing the onion soup.
- Chop the onion thinly and add to a skillet with butter, bay leaf and a pinch of salt. Cook for about 30 min on medium heat until caramelized. Add a spoonful of flour and cook while stirring for 1 min. Add the white wine and let the alcohol evaporate then add ½ cup of water to loosen up the onion and create a creamy soup.
- Prep the béchamel by melting the butter in a saucepan and adding 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 stirring vigorously. Boil for 2 minutes and then remove from the heat. The béchamel should be creamy, with no lumps. Stir in the parmesan cheese, salt and pepper.
- Fill the onion cavities halfway 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 bechamel and another sprinkle of cheese. Bake at 400 for about 5 min or until tops start to brown. Serve with crispy bread!
