Stuffed onion with Grana Padano and black truffle

Printable version
Stuffed onion with Grana Padano and black truffle


. Difficulty: Easy . Serves: 4 people . Preparation time: 30 minutes - Cooking Time: 2 h –stock making included
Can a humble onion become the star of your dining table? If you ask me, of course it can. I adore onions, and I am convinced it is one of those ingredients that most chefs love as there are so many preparations you can do with it and it’s the base of so many recipes.
In more than one restaurant that I worked in during my training years, we had a stuffed onion on the menu. So sweet and juicy when roasted and caramelised, it pairs very very well with rich and sumptuous ingredients such as truffle and Grana Padano Riserva cheese, aged over 20 months.
This recipe requires a little bit of love, so make sure to give it your complete attention, but I assure you it is totally worth it. If not during the festivities then when?!!
Chef’s tips: you can of course omit the truffle if you want to keep this dish cheap and easy. It will still be equally rich and flavourful. Try using shaved champignon mushrooms instead.


4 medium/large onions
4 egg yolks
40 gr of butter
1 bay leaf
15 gr of plain flour
20 gr of black truffle
Grated Grana Padano to sprinkle over
100 ml of white wine
Salt and pepper to taste
Rock salt to bake the onions

For the Grana Padano béchamel 
500ml of milk (warm, if possible)
40g of butter
40 g of plain flour
200g of grated Grana Padano Riserva
Salt and pepper to taste


Spread the rock salt on the bottom of a baking tray and place the washed onions on top as they are. Bake at 180C for about 50 minutes or until they start to brown on the outside and get soft in the middle. Let them cool and cut them open from the top.
Once opened, remove the onions’ pulp with a spoon being careful not to pierce/slash the skin. Place the empty onions back on the salt and move on to preparing the onion soup.
Chop the onion thinly and in a small pot, brown them slowly with oil, butter, a bay leaf and a pinch of salt. Cook covered with a lid for about 30 minutes on medium heat until caramelised. Now add a spoonful of plain flour and cook while stirring for 1 minute or more. Add the white wine and let the alcohol evaporate then add about 100 ml of water to loosen up the onion and bring to a gentle simmer to create a soup consistency.
To prepare the béchamel. Melt the butter in a saucepan and add in the flour. Cook for a couple of minutes while stirring, on a medium heat until the roux (mix of butter and flour) is golden. Then pour in the milk and bring to the boil, while whisking vigorously. Boil for 2 minutes and then remove from the heat. The béchamel should be now ready, creamy and with no lumps. Stir in the grated Grana Padano cheese, until smooth. Season carefully with salt (as the cheese will have already made the béchamel tasty) and a little black pepper. Set aside.
Now half fill the onion cavities until half with the onion soup, place 1 egg yolk gently in each of them, season with salt and top with a few fresh truffle shavings. Then cover with the Grana Padano bechamel and bake at 180 C for 5 minutes or until nicely golden on top.
Serve piping hot with a few chunks of toasted bread that can be dipped into the onion to soak all of the goodness. Then dig in with a spoon as if it were a soup!
Danilo Cortellini