Roasted Stuffed Onions with Fiery Rouille
This is such a nice way to use day-old or slightly stale bread, but you can also substitute brown rice, buckwheat, barley or quinoa. It’s also an original dish for parties and appetizers; double the recipe, and do some pre-prep: the day before cooking, hollow the onions and store in an air-tight Pyrex container in the refrigerator. Make the filling in advance, too, then stuff the onions just before roasting.
4 small red onions
4 small yellow onions
2 cups cooked buckwheat, quinoa or brown rice
1/2 cup homemade or high-quality stock
1 large egg
¼ pound crimini mushrooms, chopped
2 cups baby spinach leaves, chopped small
3 garlic cloves, minced
2 tablespoons chopped flat-leaf parsley
½ teaspoon each sea salt and pepper
1/8 teaspoon cayenne, or to taste
Grated Asiago cheese
1. Preheat oven to 375 degrees F.
2. Cut a 1/2-inch slice from the top of each onion. Trim a little bit off the bottom, just enough to make the bottom flat. Using a melon baller, scoop out the center of the onion and chop it up. Set aside. Drop the onion shells into a pot of salted boiling water, and cook for 10 minutes, until just tender. Drain and set aside.
3. Chop enough of the reserved onion to make 1 cup (save the rest for adding to soups and stews). Heat oil in a large skillet and fry mushrooms and onions for 5 minutes, until onion is golden. Remove from heat and combine in a bowl with remaining ingredients. Arrange in a baking dish, drizzle with olive oil, and bake at 400 for 25 minutes, until tender. Remove from oven and serve with Fiery Rouille on the side.
Makes 1 cup
Large pinch of saffron threads (about 1/4 teaspoon)
1 large piece of rustic or gluten-free bread, toasted deep brown
2 large garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon red pepper flakes, or 1/4 teaspoon cayenne*
1/4 cup olive oil
1 tablespoon minced parsley
1. Combine saffron and 3 tablespoons of boiling water in a small bowl, and let stand for 10 minutes.
2. Process bread in a food processor, to make small crumbs. Add to saffron water and let stand for 5 minutes; the
3. While the bread is soaking, combine garlic and salt in a mortar and pestle, and mash into a thick paste. Add red pepper flakes or cayenne, and mash together until smooth.
4. Add bread crumb paste to garlic mixture, and mash together until smooth. Mash and stir in olive oil, adding the oil in a slow, steady stream. Stir in parsley and adjust salt. Store in a glass jar, refrigerated, for up to 1 week.