Onions to Die For

  • Currently 4/5
Who'd have thought it? I had these in a restaurant a couple of years ago and begged the chef for the recipe it was so good! It's slightly fiddly to prepare the onions but does not require skill and is not complicated.
large clean onions, 1 for each person
balsamic vinegar
brown sugar
fresh scallops
1. Preheat oven to 160C.
Cut the top off each onion.  Scoop out the flesh using a teaspoon - leave 2 - 3 outside layers and a slightly thicker layer at the bottom.  Take a very thin slice off the bottom to balance if necessary.  Put a large knob of butter inside each onion, put its top back on and pack them together upright in a baking dish.  Cook on low for about an hour.
2. Finely chop the scooped out flesh and put in a saucepan with some brown sugar.  Mix around with a spoon to coat the onions then add some balsamic vinegar - just enough to leave a teaspoonful or two in the bottom of the pan when you tip it - do not drown the onions.  Add a knob of butter.  Heat gently until softened and marmalady.
3. When ready, add a few scallops sliced vertically into strips to the mixture, leaving aside one whole scallop for each onion.  Spoon the mixture inside the baked onion shells. Flash fry the whole scallops in butter and a squeeze of lemon.  Place one on top of each onion, replace the top and serve.
Dish   AppetizerCooking Method   Baked
Prep Time   15 to 30 minutesCooking Time   1 1/2 hours


Member since Jun 2010

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