Make It Mini: Stuffed Onions
Channel: Le Creuset
Date: 20/11/2023

Part 19 of Make It Mini with @Bon__Abbetit: A take on @danilocortellini's viral Stuffed Onions recipe. 🧅 Each onion is filled with a delicious onion soup, then topped with an egg yolk, truffles and béchamel. If you're looking for something a little fancier to add to your holiday table this year, these are definitely the way to go – plus, they fit perfectly our Chiffon Pink 14 oz. Mini Cocottes!

Chiffon Pink Mini Cocotte, Cassadou & Trivet: https://bit.ly/3NwXKgO
Stainless Steel Saute Pan: https://bit.ly/46l6kHA

Ingredients (4 servings/ 4 cocottes):
4 large yellow onions
4 egg yolks
4-5 truffle shavings per onion
Rock salt to bake the onions
Crispy bread

For the filling:
1 bay leaf
¼ cup flour
3 tbsp butter
½ cup white wine 
Sea salt
Pepper

For the béchamel:
2 cups of milk, warmed
3 tbsp butter
⅓ cup flour 
¾ cup parmesan cheese, grated

Instructions:
1. Preheat oven to 350F. Spread rock salt on the bottom of each mini (this allows each onion to stand up straight). Wash onions and add one to each mini. Bake for about an hour or until softened and brown. Let cool.

2. Slice the tops off each onion and use a spoon to 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.

3. Chop the onion pulp 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.

4. Prep the béchamel by melting the butter in a saucepan and adding the flour. Cook for a couple of minutes while stirring, on medium heat until the roux (mix of butter and flour) is golden. Then pour in milk and bring to a boil while stirring vigorously. Boil for 2 min, then remove from heat. The béchamel should be creamy with no lumps. Stir in parmesan cheese, salt and pepper.

5. 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 400F about 5 min or until tops start to brown. Serve with crispy bread!