Speaking of onions, a friend on another thread just asked me if I had ever had poached stuffed onions. I have not, but apparently my hubby has, before my time. So I'm going to try it.
Have any of you ever made them?
Here's what she said to do:
Large onions work best, I like the Spanish yellow or plain white onion. Core it from the root side and hollow it out to about three layers thick. Mix up a savory stuffing a good use of the onion guts,(I like sausage), with shredded hard cheese of your choice, loosely pack the hollow, put them into a cast iron skillet or roasting pan. Put about 2-3 inches of beef broth around the onions. Cover and shove them in a preheated 425* oven for 10 minutes then drop the temp to 350*, cook until translucent and soft to a tooth pick and 165*-175* in the stuffing.
I've never made stuffed braised onions, but it sounds really delicious. I can barely cook something without putting an onion in it. Although DH and I aren't fans of raw onion, for the most part. I have made this creamed onion gratin before and it was so rich and delicious. I'm pretty sure I added gruyere to it. That sounds like something I would do.
Wow, both of those sound wonderful!