Vidalia Stuffed Onions – Carroll Couture Cuisine

Ingredients for 6-8 Servings

1. Yield: 4 Servings

   Ingredients:

   • 4 Large Vidalia Onions
   • ⅓ oz Parsley, chopped
   • 2 tbsp Neutral Oil
   • 1 tbsp All Purpose Flour
   • ¼ tsp Nutmeg
   • 2 tbsp Black Peppercorns, whole
   • 1 ½ tsp Allspice, whole
   • 2 tbsp Cumin, whole
   • 1 ½ tbsp Coriander, whole
   • ½ tbsp Aleppo
   • 1 tsp Cinnamon
   • 3 tsp Kosher Salt
   • ½ lb Ground Beef
   • ¼ lb Ground Pork
   • ½ oz Unsalted Butter
   • 1 ½ cups Heavy Cream
   • 1 Whole Egg

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   Spice Mix Ingredients

   • 2 tbsp Black Peppercorns, whole
   • 1 ½ tsp Allspice, whole
   • 2 tbsp Cumin
   • 1 ½ tbsp Coriander
   • ½ tbsp Aleppo
   • 1 tsp Cinnamon

   Spice Mix Method

   1. In a pan, lightly toast the peppercorns, allspice, cumin, and coriander until fragrant.
   2. Transfer to a spice grinder or use a mortar & pestle to grind to a fine consistency.

   Tip: You can use a blender to grind your spices, but allow them to settle before opening the lid to avoid a mess.

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   Beef Farce Ingredients

   • 2 tbsp Neutral Oil
   • 4 Large Vidalia Onions
   • ½ lb Ground Beef
   • ¼ lb Ground Pork
   • 2 ½ tsp Kosher Salt
   • 1 tbsp Spice Mix (see above)
   • ⅓ oz Parsley, chopped
   • 1 Whole Egg

   Beef Farce Method

   1. Trim the tops and bottoms off the Vidalia onions, then cut them in half.
   2. Remove the dry outer layers and carefully separate the large outer petals. Set aside.
   3. Small dice the inner onions and set them aside.
   4. In a pan, heat oil and sauté the diced onions slowly until caramelized.
   5. Meanwhile, blanch the outer petals of the onion in salted water, then chill them in lightly salted ice water and dab dry.
   6. In a bowl, mix the ground beef, ground pork, chopped parsley, chilled caramelized onions, spice mix, salt, and egg.
   7. Taste a small piece of the mixture to check seasoning and adjust as necessary.

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   Cream Sauce Ingredients

   • ½ oz Unsalted Butter
   • 1 ½ cups Heavy Cream
   • 1 tbsp All Purpose Flour
   • 1 tsp Spice Mix
   • ¼ tsp Nutmeg
   • ½ tsp Kosher Salt

   Cream Sauce Method

   1. In a pan, melt the butter and add flour. Cook over medium heat until the mixture turns blonde in color.
   2. Whisk in the heavy cream until fully incorporated.
   3. Reduce the heat to a simmer and cook until the sauce coats the back of a spoon.
   4. Add the spice mix, nutmeg, and kosher salt. Stir to combine.

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   Building & Cooking

   1. Preheat the oven to 425°F.
   2. Fill each blanched onion petal with ½ oz of the beef filling.
   3. Place the stuffed onion petals into a baking dish in a single layer.
   4. Drizzle oil over the top of the packed onions and bake until golden and cooked through.