Delicious Broccoli Cheese Casserole Recipe
Style from Provence French-inspired stuffed onions are a beautiful and easy side dish that can be used for both holiday meals and daily meals.
– 2 Vidalia onions, or any other variety, sweet or regular – 2-3 Tbsp olive oil, divided – 2 Tbsp butter, divided – salt and fresh cracked black pepper – 2 cloves garlic, minced – 1 large shallot, minced – white wine, Sherry, or Marsala – 1 tsp herbes de Provence – 1/2 cup seasoned bread crumb – 1/4 cup grated Parmesan cheese – 2 Tbsp fresh thyme leaves
Preheat oven to 375F. Baking dish oiled. Cut onion top flattest. Spoon onion flesh onto the edges and bottom, covering well. Save scoops.
Sprinkle salt and pepper on each onion inside and out and rub with olive oil. Cover onions loosely with foil in the baking dish. Bake 25-30 minutes.
Cut 1/2 cup of the saved onion flesh coarsely. Saute garlic, shallot, and chopped onion in 1 tablespoon olive oil and 1 tablespoon butter for 7-8 minutes until mellow.
Add white wine to the pan and simmer until absorbed. Remove from fire and add herbes de Provence, bread crumbs, Parmesan, and thyme. Salt & pepper to taste. Mix well.
Fill onions with stuffing. Mound the filling on top after lightly pressing it into the onion hollow. Make butter dots.
Pour 1/4 inch of white wine into the baking dish. Bake the onion until soft for 30 more minutes under loose foil.
Onions vary in size and shape, therefore cooking time depends. With a little sharp knife, it should slide in easily.