Onions stuffed with rice, cheese and aromatic herbs

Luisa Morón, author of Cooking with My Carmela, finds inspiration today in one of our favorite books, that of our dear Julia Child. From it she brings a recipe without major complications but whose result you will love: these onions stuffed with rice and cheese, flavored with herbs will delight and surprise your guests!

I have always liked collecting good cookbooks and being able to turn to them when you’re 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 some time ago and I assure you you will like them.

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

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

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

Preparation

First we will cut off the tip and root of the onions, remove the skin and first layer. With the help of a good knife or paring knife cut the core into a cone shape. Reserve 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 comes to a boil, leave for 10-15 minutes uncovered and be careful, when pricking them check that they are tender. Remove carefully so as not to break them and let drain. We will cook the rice in that same water, so reserve it.

While we are blanching the onions, we can take the opportunity to chop the remaining onion 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 onion becomes translucent.

Once we have blanched and drained the onions, put the rice in the boiling water and leave for about 10-12 minutes until al dente. Drain and add to the pan where we have our sautéed onion and mushrooms. Finally, add the Parmesan cheese, and the cream if you like. Stir for a few minutes and remove from the heat.

Kitchen Craft fruit basket, Pallarès carbon iron knife and Le Creuset nonstick pan

Preheat the oven to 190º, on a baking tray place the onions and brush them with butter or oil. Season the inside with salt and pepper and fill with the sauté we prepared. Sprinkle with more cheese if you like. Add the wine and the broth so they cover half of the onions. Bring them to a boil on the stovetop and then transfer to the oven, and leave for about 40 minutes. Never let them run out of broth.

I hope you like it.