By Chef Casey Corn
Truffle Whole Roasted Onions
- 4 ea small yellow onions
- 1½ Tbs The Truffleist truffle oil
- 1 tsp kosher salt
- ½ c chicken or vegetable stock
- ¼ c water
- ½ c Truffled Breadcrumb Topping
- Preheat oven to 425F.
Peel the onions and slice the root off, only cutting the exposed root so that the onion stays together while it roasts. Cut the stem end off parallel to the root end.
Heat truffle oil in a deep-sided saute-pan over medium heat. Place the onions in root side down, and sauté until golden brown, about 5-7 minutes.
Use tongs to carefully flip the onions, and sauté a couple of minutes, until just beginning to turn golden, then turn off the heat. Let cool for a couple of minutes, then add in the stock and water, and season the onions with salt.
Turn the heat back on to medium, and bring the liquid to a simmer, then cover and place in the oven. Cook for about 30-40 minutes, until onions are soft, then uncover and roast until most of the liquid has evaporated, another 15-20 minutes.
Remove the pan from the oven, and switch the oven to broil. Place the rack in the center of the oven.
Carefully flip the onions over once more, so the root side is down. Divide the breadcrumbs evenly over the tops of the onions, spooning on and pressing down gently.
Place the pan under the broiler, and cook until breadcrumbs are golden, just a couple of minutes. Transfer to a serving plate.
- ¼ c unseasoned breadcrumbs
- ¼ c parmesan, grated
- 2 Tbs parsley, finely chopped
- 1 ea garlic clove, microplaned
- 1 tsp lemon zest
- 2 tsp The Truffleist flagship truffle butter
Melt the truffle butter in a medium sized bowl.
Add the rest of the ingredients, and stir to combine thoroughly.
Use on top of dishes like Truffle Whole Roasted Onions, baked clams, mac and cheese, etc.