Ingredients:

  • 4 large Vidalia Onions (approx. 1.5 lbs / 680g total)
  • 1 tablespoon Olive Oil
  • ½ teaspoon Kosher Salt
  • Pinch of Black Pepper
  • 2 tablespoons Unsalted Butter
  • 1 small Shallot, finely minced
  • 1 cup reserved scooped onion flesh, finely chopped
  • ½ cup Panko Breadcrumbs
  • 4 oz (113g) Gruyère Cheese, grated
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Dried Thyme
  • 2 tablespoons Fresh Parsley, chopped
  • 1 large Egg Yolk
  • 1 tablespoon Heavy Cream

Instructions:

  1. Trim the tops and root ends of the onions. Score a deep 'X' into the root end of each onion. Bring 1 inch of salted water to a boil in a large saucepan. Place onions in a steamer basket, cover, and steam until the outer layers are tender enough to peel but still hold their shape (about 15–20 minutes).
  2. Cool the onions slightly. Carefully peel the outer layers. Gently separate the individual layers/rings. Scoop out the interior flesh from 4 large, intact 'cups' or 'shells,' leaving a sturdy outer wall (approx. ¼ inch thick). Finely chop the scooped-out onion flesh.
  3. Melt butter in a small non-stick skillet over medium heat. Sauté the minced shallot and the chopped reserved onion flesh until softened and translucent (about 5–7 minutes). Remove from heat and let cool for 5 minutes.
  4. In a mixing bowl, combine the cooled sautéed onion mixture, Panko breadcrumbs, grated Gruyère, smoked paprika, thyme, and parsley. Stir well.
  5. Whisk together the egg yolk and heavy cream, then fold this binder into the dry filling mixture. Season generously with salt and pepper.
  6. Lightly grease an 8x8 inch baking dish. Arrange the hollowed onion shells open-side up. Spoon the filling mixture evenly into the onion cups, pressing gently so the filling is slightly mounded. Drizzle the tops lightly with olive oil.
  7. Bake in a preheated 375°F (190°C) oven for 20–25 minutes, or until the filling is golden brown, bubbly, and the cheese is beautifully melted.
  8. Allow to rest for 5 minutes before serving warm.