Mastering the Art of French Cooking, Volume 2 (161 page)

Drop the onion cups into the boiling water. When it comes back to the boil, boil slowly, uncovered, for 10 to 15 minutes until onions are just tender when pierced but still very definitely hold their shape. Remove carefully and drain upside down in a colander. (Reserve boiling water for next step.)

2)
The rice, onion, and cheese stuffing

The onion cores

3 to 4 Tb butter

A large frying pan with cover

A 3-quart mixing bowl

While onion cups are blanching, mince all usable onion leftovers. Cook slowly in butter in covered pan 8 to 10 minutes, stirring occasionally, until tender and translucent; uncover pan, raise heat, and brown very lightly, stirring. Measure 1 cup into mixing bowl. (Remainder, if any, may be refrigerated or frozen.)

⅓ cup plain, raw, white untreated rice

The boiling onion-cooking water

After onion cups have been blanched and removed, stir rice into boiling water and boil slowly for 10 to 12 minutes, until rice is almost but not quite tender. Drain thoroughly, and add to mixing bowl.

⅓ cup grated Parmesan cheese

¼ cup
crème fraîche
or heavy cream

½ cup dry, not-too-fine crumbs from nonsweetened homemade-type white bread (for now and for Step 3)

¼ cup minced parsley

2 Tb fresh minced basil or 1 tsp fresh minced tarragon (or ¼ to ½ Tb fragrant dried basil, oregano, sage, or tarragon)

Salt and pepper to taste

Stir the cheese and cream into the rice and onions, then 2 tablespoons of the bread crumbs. If mixture does not hold its shape softly, blend in a spoonful or so more crumbs to thicken and bind it. Stir in the herbs and seasonings.

3)
Stuffing and baking the onions—1 to 1¼ hours at 375 degrees

3 to 4 Tb melted butter

A heavily buttered flame-proof baking dish just large enough to hold onions easily, such as a 12-inch casserole 3 inches deep

½ cup dry white wine or dry white French vermouth

½ to 1 cup beef stock or bouillon

The bread crumbs

A bulb baster

Preheat oven to 375. Butter or oil the outside of the onion cups and arrange in the baking dish. Sprinkle interiors lightly with salt and pepper, and fill with the stuffing, heaping it into a half-inch dome. Sprinkle with a teaspoon of bread crumbs and of melted butter. Pour the wine around the onions, and enough stock or bouillon to come ⅓ the way up the onions. Bring
to simmer on top of stove, then set in lower middle of preheated oven.

Bake uncovered for 1 to 1¼ hours, regulating oven so that liquid remains at the slow simmer, and basting outside of onions several times with liquid in dish. Onions are done when a knife pierces them easily, but they should not overcook and lose their shape. Outside layer will toughen slightly, but insides will be tender. Top of stuffing should brown attractively, but if it is browning too much, cover loosely with foil or brown paper. Serve from baking dish, or arrange around the meat or vegetable platter. Add any onion juices to whatever sauce you are making.

(*)
AHEAD-OF-TIME NOTE
: May be baked in advance and kept warm or reheated.

  
CHOU FARCI

[Stuffed Whole Cabbage]