The Farmers Market at the X

The Farmers Market at the X

Tuesdays 12:30 - 6 p.m. May - October
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA

Sponsored by
Concerned Citizens
for Springfield

Funded by the

and Private
Contributors.

potato/parmesan stuffed roasted onions

2 yellow onions (each about 3 inches in diameter), unpeeled
Olive oil for brushing onions
8 ounces red potatoes, (about 2 medium)
1 Tablespoon dry white wine
1 Tablespoon water
2 Tablespoons heavy cream
1 Tablespoon butter
2 Tablespoons fresh grated Parmesan

Preheat oven to 375 degrees. Trim root ends flush with onions (so the will sit upright.) Cut off tops of onions
1 inch from pointed blossom end and reserve. In a small flameproof baking pan stand onions upright and
replace reserved tops. Brush onions with oil and roast in middle of oven 1 hour and 15 minutes, or until
centers are just knife-tender. While onions are roasting, in a saucepan boil potatoes in water to cover 15
minutes, or until tender, and drain in a colander. Cool potatoes until they can just be handled and peel.
Return potatoes to pan. Transfer onions to a work surface to cool and add wine, water and cream to baking
pan. On top of stove cook cream mixture over moderate heat, stirring until brown bits scraped from bottom
of baking pan are just dissolved and add to potatoes. Leaving outermost layer of each onion inside skin,
carefully scoop remaining layers out of onion shells with a small spoon and chop. In a small skillet saute
chopped onion in butter over moderately high heat until golden and add to potato mixture.

Increase oven temperature to 425 degrees.

Mash potato mixture with a potato masher until potatoes are coarsely mashed and liquid is incorporated
and force through a food mill fitted with a fine disk into a bowl (or if you don’t mind lumpy potatoes, don’t
bother with this step). Stir in Parmesan and season with salt and pepper. Spoon potato mixture into onion
shells and replace tops. Onions may be prepared up to this point 1 day ahead and chilled, covered.

In a small baking pan roast onions in middle of oven until heated through, 15 to 25 minutes. Serves 2.