French chef Georges August Escoffier, founder of the Ritz Hotel in Paris, and one of the great chefs of all time, codified many of the classic recipes of France at the turn of the twentieth century. This is one of them, which is still taught to young chefs today.
INGREDIENTS | SERVES 4
- 4 medium Spanish onions
- 3 teaspoons butter, divided
- 1 chopped shallot
- 1 cup very finely chopped mushrooms
- 1 tablespoon dry white wine
- 1 tablespoon finely chopped parsley
- Salt and freshly ground black pepper
- 2 cups strong vegetable stock
Heat oven to 375 degrees. Trim the tops from the onions, and cut the roots off, but leave the root core in to hold the onion together. Peel the skins.
Blanch the onions in lightly salted boiling water for 10 minutes. Scoop out the insides, using a melon-ball scoop or spoon, leaving ⅓-inch walls. Chop the scooped insides, and sauté them in 1 teaspoon of the butter.
Melt the remaining 2 teaspoons of butter in a skillet; add the shallots. Cook over medium heat until they are translucent, about 5 minutes; add the mushrooms. Cook until mushrooms have wilted, and most liquid has evaporated; add the wine, cook to almost dry.
Remove from heat; add the chopped parsley. Season well with salt and pepper. Combine the mushroom mixture with the chopped onion insides, and fill into the onion shells. Place in a small buttered baking dish with the vegetable stock. Cover with foil.
Bake for 1 hour, basting once. Remove the lid halfway through to allow the onions to brown.