We are onion fans, specifically cooked, but with all the onion components going on, there might be one too many, even for the true onion lover. I used the amounts listed, but didn't have enough for 4 large onions, and, after the final cooking, it seems I could have put even more filling in each, so, I'd recommend using smaller onions. My onions took about 25 minutes to get soft enough to remove the inside, but the final cook time worked well. I did taste the filling before adding it to the onion, and it seemed bland, so, knowing the only thing I was going to be adding was more onion, I opted to add some salt and fresh ground pepper, then a drop of liquid smoke. Once the onions were done, the flavor of the filling was good(though I'd leave out the shallot, next time), but as soon as we cut into the onion, the entire filling oozed out onto the plate. :) So, bottom line: so pretty and a lot of potential in the filling....certainly worth playing with for the interesting inclusion of mascarpone, especially! Thank you, IMANKAY!
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We are onion fans, specifically cooked, but with all the onion components going on, there...