Stuffed Onions

By JimMac

Small onions are a little more work but make for a stunning presentation.
You can mix and match the colors of the onions red, yellow and white for a
varied platter.

Ingredients

• Olive Oil Equipment:
• 12 small or 6 large onions
• 5 Medium Potatoes
• 1 Egg
• 3 Tbsp of Fresh Thyme (or any other fresh herb will do!)
• salt and pepper
• 2 cups of vegetable stock
• 3/4 cup of Parmiggiano Reggiano Cheese, grated
• trivet (or suitable substitute)
• pan-in-pot insert (or suitable substitute)
• tin foil
• tongs

Details

Servings 8

Preparation

Step 1

First, boil the potatoes by putting them in the pressure cooker with water
up to half their height and a spoon of salt. Close and lock the lid, turn
the flame to high and when the pan reaches pressure lower the flame and begin
counting 15 minutes cooking time.

Meanwhile, prepare the onions. If the onions are large, cut them in half.
If the onions are medium, slice off the top. For both sizes, cut a little bit
of the base to allow them to sit straight and peel off the outer layer. Using
a melon baller, scoop out all but the outer 1 or 2 layers - the less onion
you leave the better! For medium onions, grasp firmly and first scoop towards
the bottom until you have a thin layer at the base, then begin scoop the
sides. Chop the innards, and reserve them for another recipe.

When the potatoes are ready, peel them while they are as hot as you can
handle - it is so much easier this way, really! Then mash them with a fork
and spread them as thinly as you can in the mixing bowl to allow them to cool.
Then, mix in the egg, thyme and salt and pepper to taste.

Use a teaspoon to fill the onions. If the opening is smaller than your spoon,
drag the spoon face down full of stuffing over the opening and then with the
back and tip of the spoon push it in.

Prepare your pressure cooker by filling it with two cups of water, and adding
a trivet. Then, begin placing the onions in the pan insert. Fill with stock
up to half the height of the onion, sprinkle the Parmiggiano Reggiano on the
exposed part of the stuffing and give a little swig of olive oil to the top of
each. Cover the insert with tin foil and wrap tightly. Before lowering the
pan into the pressure cooker, if your insert does not have a handle, make
helper handles to facilitate pulling it in and out of your pan. Close and
lock the lid and turn the heat to high. When the pan begins to whistle, lower
the flame to low and count 15 minutes cooking time. When time is up, quick release and serve.