Real & rustic roasted vidalia onion

4 servings

Ingredients

Quantity Ingredient
6.00 cup water
2.00 teaspoon salt; divided
1.00 bouquet garni
1.00 pinch cayenne
4.00 large vidalia onions; peeled,
1 and hollowed out; leaving a 1 shell
1 (reserve the onion pieces)
½ cup reserved onion pieces
2.00 tablespoon bacon fat
2.00 tablespoon shallots
3.00 tablespoon finely-chopped parsley
3.00 tablespoon extra-virgin olive oil
¼ teaspoon freshly-ground black pepper
¼ cup fine bread crumbs
¼ cup grated parmigiano-reggiano cheese
1.00 tablespoon olive oil
1.00 teaspoon rustic rub; see * note
1 chives; long
2.00 tablespoon chopped chives
¼ cup grated parmigiano-reggiano cheese

Directions

* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a sauce pot, combine the water, bouquet garni, 1½ teaspoons salt, cayenne and whole onions. Bring the liquid up to a boil and reduce to a simmer. Cook the onions for 8 to 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 tablespoons of bacon fat. When the fat is hot, saute 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 to 30 minutes or until the tops of the onions are lightly brown. Place the onions on a platter. Garnish with long chives, chopped chives, cheese, and Emeril's Essence. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2343 broadcast 06-09-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-02-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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