- 6
Ingredients
- 6 well-formed large Vidalia or other sweet onions, about 3 inches in diameter
- Salt, to taste
- Freshly ground black pepper, to taste
- 6 tbsp unsalted butter, softened and divided
- 2 medium tart apples, peeled, cored and cut into a 1/4-inch dice
- 2/3 cup coarsely chopped roasted cashews, divided
- 3 tbsp finely chopped parsley
- 1 1/2 tsp finely chopped fresh tarragon (or 1/2 tsp dried)
- 1 to 1 1/2 cups dry white wine
Preparation
Step 1
Preheat the oven to 350 F. Trim the root end of each onion slightly to make a flat base. Slice off the other end leaving a cut surface 2 to 2 1/2-inches in diameter. Peel each onion and dig out the flesh with a melon baller or grapefruit spoon, reserving the flesh, leaving the bottom and sides about 3/8-inch thick. Chop 1 1/2 cups of the onion flesh and season the inside of the onion cups with salt and pepper.
In a medium skillet, melt 4 tbsp of the butter over medium heat. Saute the chopped onion about 5 minutes, stirring frequently. Add the chopped apple to the skillet and saute about 10 minutes more or until just beginning to brown. Remove from the heat.
Stir all but 2 tbsp of the cashews into the onion mixture, then stir in the parsley and tarragon; set aside.
Melt 1 tbsp of the remaining butter; set aside.
Using the remaining tbsp of butter, butter the outside of the cored onion and a baking dish large enough to hold the onions. Pack the onions with the stuffing and place them in the prepared pan. Sprinkle the remaining cashews on top and drizzle with the melted butter.
In a small saucepan, bring the wine to a boil and pour it about 1 inch deep around the onions. Place the pan in lower part of the oven and bake about 1 hour or until onions are tender. Baste the onions with the pan juices frequently. Remove from oven and serve.