Onions stuffed with Parmesan Fondue
EasyINGREDIENTS FOR 4 PEOPLE
- 4 medium-large onions
- 4 tablespoons grated Parmesan cheese
- salt and pepper
- extra virgin olive oil
Clean the onions at the root and leave them intact in their outer skin. Place them in a pan with the part of the root facing downwards on a base of coarse salt about 5 cm deep. Bake at 120 °C for 4 hours, remove the onions from the oven, open them at the top and empty them taking care not to break the outer shell.
Blend the onion pulp and pass through a sieve to get a puree that must be mixed with the water of the onion itself, salt, pepper and Parmesan cheese.
Fill the onions and bake at 180 ° C until the top is au gratin. Serve with extra virgin olive oil and pepper.
