Onions stuffed with rice, cheese and aromatic herbs

Luisa Morón, author of Cocinando con mi Carmela , finds inspiration today in one of our favorite books, that of our beloved Julia Child. From it she brings us a recipe without great complications but with which you will love the result: these onions stuffed with rice and cheese, flavored with herbs, will delight you and surprise your guests!

I have always enjoyed collecting good cookbooks and being able to refer to them when looking for inspiration. Without a doubt, one of the ones I use the most is the book “The Art of French Cooking” by Julia Child . I got both volumes a while ago and I assure you that you will like them.

Today's recipe can be found in the second volume: stuffed onions. It's a classic. It goes perfectly with a delicious fish or a tasty meat. It's not a complicated recipe at all.

On the other hand, it has the versatility that, although the main ingredient is onion, you can play with the filling.

The Art of French Cooking by Julia Child (volume II) and Pallarès carbon steel knife

Ingredients (for 6 people)

• 6 onions, preferably sweet (and I recommend that they be medium-sized, I used ones that were too big)
• 2 tablespoons extra virgin olive oil
• 1/2 cup rice
• 1/3 cup grated Parmesan cheese
• 1 tablespoon of oregano
• 1/2 tablespoon tarragon
• 2 large mushrooms
• 1/2 cup white wine
• 1 cup broth
• Salt and pepper
• Cooking cream (optional)

Elaboration

First, cut off the end and root of the onions, remove the skin and the first layer. Using a good knife or a paring knife, cut the core into a cone shape. Set aside this pulp.

Place the onions in a pot of boiling water. I used the pot from the new Le Creuset range, which is tall and covers the onions completely. When it starts to boil, leave it uncovered for 10-15 minutes and be careful to check that they are tender when you prick them. Remove them, being careful not to break them, and leave to drain. We will add the rice to the same water, so set aside.

While we are blanching the onions, we can take advantage of the opportunity to chop the remaining onions along with the mushrooms. In a frying pan, add the oil and heat, add the ingredients along with the aromatic herbs and sauté until the onions become transparent.

Once we have blanched and drained the onions, add the rice to the boiling water and leave it for about 10-12 minutes until it is al dente. Drain and add it to the pan where we have our onion and mushroom sauté. Finally, add the parmesan cheese and the cream if you want. Stir for a few minutes and remove from the heat.

Kitchen Craft fruit basket , Pallarès carbon iron knife and Le Creuset non-stick frying pan

Preheat the oven to 190ºC. Place the onions on a baking tray and spread them with butter or oil. Season the inside with salt and pepper and fill with the sofrito that we have prepared. Sprinkle with more cheese if you like. Add the wine and broth, covering 1/2 of the onions. Bring them to the boil on the hob or stove and then put them in the oven for approximately 40 minutes. They should never lack broth.

I hope you like it.