Stuffed Onions with Smoked Soubise Sauce by Gibbo Big Fat Cook

Ingredients

• 6 large onions
• 2 large potatoes, boiled and diced
• 3 tbsp cream cheese
• 50g butter
• 50g flour
• 500ml milk
• 400ml full-fat cream
• 1/2 cup parmesan, grated
• 1/2 cup pickled onions, for garnish
• 3 sprigs fresh thyme
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Clean onion skins, pat dry, and dehydrate in the oven at 80°C for 1 hour until crispy; grind into a powder with salt and pepper.
2. Boil whole peeled onions for 30 minutes until tender; cool, then remove inner layers, keeping the outer shells intact.
3. Dice the removed inner onion layers and pan-fry with boiled potatoes and onion powder seasoning until golden brown.
4. Mix the fried onion-potato mixture with cream cheese, stuff into the onion shells, top with parmesan, and roast at 180°C for 40 minutes.
5. Burn onion skins with thyme in a pan, pour over warm cream, cover, and infuse for 20 minutes.
6. Prepare a roux by melting butter and whisking in flour over medium-low heat for 5 minutes.
7. Whisk in milk until thickened, then blend with the infused cream and half of the remaining cooked onion mixture to create the soubise.
8. Plate the soubise, top with roasted stuffed onions, and garnish with pickled onions and onion skin powder.