Baked Onions, Porcini, and Cream

Name: Baked Onions, Porcini, and Cream
Yield: enough for 4 as a side dish
Ingredients: dried porcini mushrooms – 1/2 ounce (15g); medium to large onions – 4; butter – a thick slice; garlic –2 small cloves, crushed; thyme – 5 sprigs (you can use dried thyme at a push); heavy cream – 3/4 cup (200ml); grated Parmesan – 5 tablespoons (40g)

December 14, 2011

These are the onions to have alongside a few slices of rare roast beef. The marriage of flavors is superb. If they are to be truly tender and silky soft, it is crucial to take them as far as you dare in the pre-cooking stage, before you scoop out the center and stuff them. They need to be boiled for a good half an hour, depending, of course, on their size. Any layers that are not supple and easy to squash between your finger and thumb should be discarded. There is no reason why these onions with their mushroomy, creamy filling couldn’t be served as a main dish. You would need two each, I think, and maybe some noodles, wide ones such as pappardelle, on the side, tossed in a little melted butter and black pepper.

Recipe notes

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