Sunday, September 25, 2011

Stuffed Vidalia Onions

Courtesy of Scott Drago, Arabi, LA

6 large Vidalia onions
1 tablespoon salt
1 tablespoon freshly ground black pepper melted butter or olive oil for basting
1 pound fresh green onion sausage
2 green apples, cored, peeled and diced
2 tablespoons garlic, minced
1 tablespoon lemon zest
2 tablespoons fresh parsley, chopped
1/3 cup chopped pecans
2-3/4 cups grated Cheddar cheese
Lemon Butter Sauce (recipe follows)

Preheat oven to 350°F. Peel 2 layers from each onion and cut off approximately 1 inch from stem and root end of onions. Scoop out center of each onion with a sharp knife or melon baller, taking care not to cut through bottoms of onions.

Mince centers and set aside. Place whole onions in a shallow baking dish, sprinkle with salt and pepper, and baste with melted butter or olive oil. Cover dish and bake for 20 minutes or until onions are tender. Set aside.

Remove sausage from casing, crumble and cook in a skillet set over medium heat until brown. Drain. Return to stove and add minced onion centers, apples, garlic, and lemon zest. Sauté until onions are translucent, about 8 minutes. Stir in parsley, pecans, and 3/4 cup cheese. Spoon filling into each onion and top with remaining Cheddar cheese. Bake for 5 to10 minutes or until cheese is melted. Serve with Lemon Butter Sauce.

Lemon Butter Sauce:
Makes about 2 cups
4 tablespoons extra-virgin olive oil
1 teaspoon garlic, minced
1 teaspoon shallot, minced
1/2 cup white wine or dry vermouth
1 teaspoon lemon zest
juice of 1 lemon
1 cup heavy cream
1 stick butter

Combine olive oil, garlic, shallots, wine, or vermouth, lemon zest, and lemon juice. Cook over medium-high heat until reduced to 4 tablespoons. Add cream and reduce until sauce coats the back of a spoon, about 10 minutes. Turn heat to low. Add butter, 1 tablespoon at a time, until sauce is thick and butter is melted. Serve with onions.