Cévennes sweet onions stuffed by Laurent Mariotte

Ingredients

6 servings

• 9 large yellow onions
• 400 g of pork stir-fry with mirabelle plums to prepare
• 4 sprigs of thyme
• 40 g of breadcrumbs
• 50 g of freshly grated Parmesan
• olive oil

Steps

1. 1

   Peel the onions and cook them whole for 10 minutes in a large pot of boiling salted water. Drain them on paper towels. Cut off the tops of the onions (at 3 cm) and trim their bases. Hollow out the onions using a knife and a spoon, collect the flesh and finely chop it. Mix with the leftover beef stew (daube à la niçoise).

2. 2

   Preheat the oven to 200°C (gas mark 6-7).

3. 3

   Stuff each hollow onion. Place them tightly in an oiled ovenproof dish. Place the thyme sprigs between the vegetables. Sprinkle with breadcrumbs and grated parmesan. Drizzle with a little olive oil.

4. 4

   Bake for 35 to 40 minutes. The onions are cooked when the tip of a knife penetrates their flesh without difficulty.