Image and Recipe courtesy of The View From Great Island
RawSpiceBar’s Herbes de Provence
2 Vidalia onions (or any other variety, sweet or regular)
2-3 Tbsp olive oil, divided
2 Tbsp butter, divided
salt and fresh cracked black pepper
2 cloves garlic, minced
1 large shallot, minced
splash of white wine, sherry, or Marsala
1 tsp herbes de Provence
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 Tbsp fresh thyme leaves
more white wine for baking
1. Set oven to 375F
2. With the flattest side of the onion down, slice off the top. Use a spoon to carefully scoop out the inside of each onion, leaving a good layer of flesh around the perimeter, being sure to leave the bottom intact. Reserve the scooped out bits.
3. Rib each onion, inside and out, with a little olive oil, and season well with salt and pepper.
4. Set in an oiled baking dish and cover loosely with foil. Bake for 25-30 minutes.
5. Meanwhile, measure out 1/2 cup of the reserved onion flesh and finely chop it. Heat 1 tablespoon olive oil and 1 tablespoon butter in a saute pan and saute the garlic, shallot, and chopped onion for about 7-8 minutes, until softened. Add a splash of white wine to the pan and cook until absorbed.
6. Take off the heat and add the RawSpiceBar’s Herbes de Provence bread crumbs, Parmesan, and thyme. Add salt and pepper to taste. Mix well.
7. Fill the onions with the stuffing. Press lightly to fit the stuffing tightly in the onion cavity and then mound it up a bit on top. Dot with butter.
8. Pour white wine into the baking dish to a depth of just 1/4 inch. Cover loosely with foil and bake for another 30 minutes, or until the onion is completely tender. The exact time is going to depend on the size and shape of your onions. Check with a small sharp knife, it should slide in without resistance.