Updated recipes: content/Stuffed Onions with Grana Padano Cheese and …

…Black Truffle

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content/Stuffed Onions with Grana Padano Cheese and Black Truffle .md

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+---
+up: "[[index]]"
+tags:
+  - side
+  - cheese
+  - truffle
+prep time: 50 minutes
+cook time: 1 hour
+source: https://www.samsung.com/uk/lifestyle/food/recipes/stuffed-onions-with-grana-padano-cheese-and-black-truffle/
+related: []
+participants: [] <!-- leave blank -->
+
+---
+# Description
+This recipe for stuffed onions with Grana Padano cheese and black truffle is a delicious and unique side dish that is perfect for any occasion. The onions are baked with rock salt and then filled with a flavorful onion soup, topped with an egg yolk, and covered in a creamy Grana Padano bechamel sauce. The dish is finished off with a sprinkle of fresh truffle shavings and is best served with toasted bread for dipping.
+
+---
+# Ingredients
+- [ ] 4 medium to large onions
+- [ ] 4 egg yolks
+- [ ] 40g butter
+- [ ] 1 bay leaf
+- [ ] 15g plain flour
+- [ ] 20g black truffle
+- [ ] Grana Padano cheese, grated (to sprinkle over)
+- [ ] 100ml white wine
+- [ ] Salt, to taste
+- [ ] Pepper, to taste
+- [ ] Rock salt (for baking the onions)
+- [ ] 500ml warm milk
+- [ ] 40g butter
+- [ ] 40g plain flour
+- [ ] 200g Grana Padano Riserva cheese, grated
+- [ ] Salt, to taste
+- [ ] Pepper, to taste
+
+---
+# Method
+1. Spread the rock salt on the bottom of a baking tray and place the washed onions on top. Bake at 180°C for about 50 minutes or until they start to brown on the outside and get soft in the middle. Let them cool and cut them open from the top.
+2. Once opened, remove the onions' pulp with a spoon being careful not to pierce/slash the skin. Place the empty onions back on the salt and move on to preparing the onion soup.
+3. Chop the onion thinly and in a small pot, brown them slowly with oil, butter, a bay leaf, and a pinch of salt. Cook covered with a lid for about 30 minutes on medium heat until caramelized.
+4. Now add a spoonful of plain flour and cook while stirring for 1 minute or more. Add the white wine and let the alcohol evaporate then add about 100 ml of water to loosen up the onion and bring to a gentle simmer to create a soup consistency.
+5. To prepare the béchamel, melt the butter in a saucepan and add in the flour. Cook for a couple of minutes while stirring, on a medium heat until the roux (mix of butter and flour) is golden. Then pour in the milk and bring to the boil, while whisking vigorously. Boil for 2 minutes and then remove from the heat. The béchamel should be now ready, creamy and with no lumps. Stir in the grated Grana Padano cheese, until smooth.
+6. Season carefully with salt (as the cheese will have already made the béchamel tasty) and a little black pepper. Set aside.
+7. Now half fill the onion cavities with the onion soup, place 1 egg yolk gently in each of them, season with salt and top with a few fresh truffle shavings. Then cover with the Grana Padano béchamel and bake at 180°C for 5 minutes or until nicely golden on top.