Photo Credit: National Onion Association
Yield: 40 servings.
1/4 cup butter, for filling
1/4 cup olive oil
3 medium yellow onions, finely diced
5 cloves garlic, minced
1/4 lb. bacon, finely diced, blanched
to taste, salt and pepper
2 tsp. Regime Blend seasoning (may substitute 1 tsp. 5-spice seasoning)
1 1/3 cups pine nuts
1/3 cup dried currants or raisins, soaked until tender
5 cups breadcrumbs, dried
2 Tbsp. fresh thyme, chopped
2 Tbsp. fresh rosemary, chopped
1 1/2 tsp. lemon zest, grated fine
40 medium yellow onions (20 lb.)
1 Tbsp. butter, for steaming onions
as needed, chicken stock
as needed, Madeira
For filling: Melt the butter and olive oil in large sautè pan until "noisette." Add diced onions, garlic and bacon. Season with salt, pepper and seasoning blend. Add pine nuts and currants. Stir in enough breadcrumbs to bind mixture. Add herbs and lemon zest and add salt and pepper to taste.
For onions: Trim onions and discard skins. Place in pan, add 1" water, 1 Tbsp. butter and cover. Steam until barely tender. Chill. Cut out a "cup" in each onion. Season onions with salt and pepper; stuff with filling.
Preheat oven to 375°F. Place onions in a buttered pan with a splash of chicken stock and Madeira. Bake 10 to 12 minutes, or until crunchy and brown on top.
Recipe Provided By: Executive chef Daniel Orr, Cuisin-Art Resort and Spa, Anguilla, British West Indies.