by Chef Trish Morrissey
Yields 6 servings
3 large sweet onions (Vidalia or Maui)
salt and white pepper
¾ cup beef or chicken stock
½ cup red wine
3 medium potatoes (Yukon gold preferred), peeled and quartered
1/3 cup Heavy cream or milk
2 tablespoons butter
Non-stick cooking spray
Preheat oven to 375 degrees.
Cut tops and bottoms off onions and remove outside layer of each. Cut each onion in half and place in a single layer in a shallow oven proof dish. Sprinkle with salt and pepper, pour in stock and wine. Cover with foil and bake for 35 to 45 minutes or until tender. Remove foil and bake until slightly browned. Remove onions from oven and set aside to cool. Reduce oven to 350 degrees.
While onions are in oven, bring a medium pot of salted water to boil and add potatoes. Cook over medium-high heat until fork tender, about 25 minutes. Drain well.
Heat cream and butter in a saucepan over medium until hot and then add potatoes. Using a potato masher or large fork, coarsely mash ingredients together. (The potatoes will be a little lumpy and thicker than mashed potatoes). Set aside.
When onions are cool enough to handle, scoop out the center of each half onion to make a cup. Leave the three outer layers intact and patch the bottom with loose pieces removed from center and mince the remaining onion centers. Fold the minced onion into the potato mixture and season with salt and pepper to taste. Divide the potato onion mixture into 6 equal parts and fill each onion cup.* Place the onions into a baking dish sprayed with non stick spray.
About 30 minutes before ready to serve, bake the onions for 20- 30 minutes or heated through (350°). For nice color you can quickly brown under a broiler with a dab of butter on each cup. Serve immediately.
* If working ahead. At this point onions can be refrigerated for one to days. Be sure to pull from refrigerator and bring to room temperature before baking.
As always, more Healthy Recipes are available from our library.